Mediterranean Frittata Slow Cooker Recipe

Brunch just got a whole lot better! This flavorful savory dish is made with a combo of eggs, feta cheese, olives, and spinach.  

Prep Time
< 30 minutes
Cook Time
3+ hours
Servings
6
Ingredients:
    • 3 tablespoons extra virgin olive oil
    • 1 large onion, chopped
    • 2 cups (8 ounces) sliced mushrooms
    • 6 cloves garlic, sliced
    • 1 teaspoon dried basil
    • 1 medium red bell pepper, chopped
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • ¼ cup sliced kalamata olives
    • 8 eggs, beaten
    • 4 ounces feta cheese, crumbled
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • Butter, softened
    • Fresh strawberries (optional)

Instructions:

  1. Coat the inside of your Crock-Pot® slow cooker with butter.  

  2. Heat oil in a large skillet over medium-high heat.  

  3. Add onion, mushrooms, garlic and basil; cook 2 to 3 minutes or until slightly softened, stirring occasionally.  

  4. Add bell pepper, and cook for 4 to 5 minutes, or until vegetables are tender.  

  5. Stir in spinach and cook for 2 minutes.  

  6. Stir in olives.  

  7. Remove onion mixture to slow cooker. 

  8. Combine eggs, cheese, salt and black pepper in a large bowl.  

  9. Pour over the vegetables in your slow cooker.  

  10. Cover, and cook on LOW for 2½ to 3 hours or on HIGH 1½ to 2 hours, or until eggs are set.  

  11. Cut into wedges.  

  12. Serve with strawberries, if desired. 

 

Breakfast
American
Slow Cooker