Slow Cooker Egg Frittata

Author disclaimer: I am not a food blogger. I am a trainer on a mission to get you fit and healthy. So, you will not find stunning photos of the foods that I make (like you see on other (amazing) food blogs on the ol’ web). Instead, you will find delicious, easy-to-prep, healthy recipes with adequately taken photos of them (sometimes, other times I may not even have an adequate photo, in which case you must use you imagination to picture it in your mind’s eye) with my iPhone. 

I am obsessed with easy-to-make meals that both loving husband (aka picky-as-hell, has the tastebuds of a 10 year old) and myself can enjoy.

Because of my obsession I am on the internet every morning scanning the latest food blogs and seeing what is hip in the food world and what I can adapt for our nightly meals. Oftentimes I find recipes that sound and look amazing, but aren’t that great for the waistlines or our health. So, I re-work them.

This one, however, was created by yours truly.

When I first had the idea of using my slow cooker for eggs I honestly did not think an egg frittata would work out. However, after the first try I was convinced.

This recipe is a winner!

 

Slow Cooker Egg Frittata

A fast and healthy dinner, with leftovers for breakfast. It’s a win-win.
Servings Prep Time
4 people 10 min
Cook Time
4 hours
Ingredients
  • 6 whole eggs
  • 1 cup egg whites
  • 1 cup diced any veggie you have in the fridge
  • 1/4 cup crumbled feta cheese
  • 1 tbsp Italian seasoning
  • Dash salt & pepper to taste
  • spray olive oil
Servings: people
Instructions
  1. Spray your slow cooker with olive oil. If your slow cooker runs hot I suggest you do what I do and make it into a double boiler. I fill my slow cooker a quarter of the way with water and then place another ceramic dish inside of it. This has saved me a world of heart ache. Nothing burns, and clean up is super easy.
  2. Whisk the 6 eggs and then add the egg whites, crumbled feta, veggies, seasoning and salt and pepper.
  3. Dump in your slow cooker, cover and cook on low for four hours.
  4. Makes 4 servings, so with just the two of us I always have breakfast for the next two days. Love that!!
Recipe Notes

Note: for the nutritional info listed below I used 1 small red pepper and 1/4 cup of onions for the 1 cup of diced veggies – since that is what I made last 🙂

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