Slow Cooker Vegetarian Frittata

Published on: 11/19/2021

Let’s set it and forget it!

It’s time to pull out your slow cooker for a simple meal that is great for breakfast, Sunday brunch or a quick weeknight meal.

Check out the Best Slow Cookers to Buys Right Now.

Frittatas are the perfect protein-packed meal and they are a great conduit for vegetables, herbs and spices.  To be honest, I had never made a frittata in the slow cooker, so I wanted to give it a go.  It couldn’t be easier and it comes out deliciously!

For other slow cooker recipes, check out my Slow Cooker Adobo Chicken Tacos and Slow Cooker Split Pea and Red Lentil Soup.

I always recommend using whole eggs*.  As a nutrition expert, I am well aware that eggs have gotten a bad rap over the years.  However, I am here to tell you that eggs contain a lot of vital nutrients.

  • The golden yellow yolk is jam-packed with antioxidants called lutein and zeaxanthin, which help fend off eye diseases, such as age-related macular degeneration.

  • Eggs contain choline, a vital nutrient essential for cell function and health.

  • Vitamin D is found in eggs, which is essential for overall health and wellness.

  • Only 70 calories in a large egg, eggs are jam-packed with protein with 6 gram per egg.

The best part about this frittata is you can throw whatever vegetables and herbs you want in it.  Rest assured that whatever produce you choose, you’ll be adding fiber, as well as magical plant compounds to the mix!

I tossed in red bell pepper for loads of vitamin C and betacarotene — it’s the highest in these vital nutrients of all its bell pepper cronies because it stays on the vine the longest. Plus, I use smoked paprika, which are smoked red chili peppers, for additional hearty flavor.

Whatever leafy greens or herbs you have on hand, toss them in.  Fresh basil would be fantastic in this frittata with tomatoes and mozzarella.  Caprese Frittata, anyone?  <grin>

Slow Cooker Veggie Frittata

This simple frittata packs protein, colorful veggies and cheesy goodness into an easy slow cooker meal.

  • 6 whole eggs
  • 1 tbsp smoked paprika
  • 1 sprig fresh rosemary (chopped)
  • 1/2 cup Feta cheese (crumbled)
  • 1 cup mushrooms (chopped)
  • 1/2 red bell pepper (chopped)
  • 1 small shallot (diced)
  • 1/2 cup arugula
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  1. Preheat slow cooker to sauté mode, if there is one.  If not, heat skillet over medium heat.  Spray with avocado oil.
  2. In the meantime, in a medium bowl whisk eggs, paprika, rosemary and cheese together until combined.
  3. Add mushrooms, bell pepper, shallot, arugula, salt and pepper to the heated slow cooker. Sauté for a few minutes until the shallots becomes translucent and arugula wilts a bit.
  4. Add egg mixture to slow cooker. Evenly distribute vegetables. Cover and slow cook on HIGH for 2 hours or LOW for 4 hours.
  5. Gently remove frittata from the slow cooker with a pliable spatula. Go around the edges to loosen and then gently lift the middle. (If you have a round cooker, put a plate small plate over the frittata and flip it onto the plate to get it out. Enjoy immediately.

Serve with a crusty bread, side salad and a glass of dry white wine or sparkling water with a twist of lemon.

Enjoy eating simply,


If you like this recipe, share in on social media and tag me @vsrnutrition. Comment below for your take on this or tell me what you make in your slow cooker.  Feel free to subscribe to my weekly newsletter, Nourishing Notes. (Link in the side bar). Thank you for stopping by!


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Hi, I am Vicki. I am a food-loving registered dietitian nutritionist and I want to inspire you to get in the kitchen with real food!

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