Best Slow Cooker Frittata With Kale Roasted Red Pepper And Feta Recipes

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SLOW COOKER FRITTATA



Slow Cooker Frittata image

This slow cooker frittata is a great breakfast. I mix my own Italian seasoning, but you can use store-bought as well. This is a vegetarian frittata but feel free to add sausage as well.

Provided by KNOEL1414

Time 1h20m

Yield 6

Number Of Ingredients 12

cooking spray
1 teaspoon ghee (clarified butter)
½ (8 ounce) package mushrooms, sliced
¼ cup chopped fresh spinach
¼ cup sliced cherry tomatoes
2 medium green onions, sliced
salt and ground black pepper to taste
6 large eggs
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
2 teaspoons Italian seasoning

Steps:

  • Spray a slow cooker generously with cooking spray.
  • Melt ghee in a skillet over medium heat. Add mushrooms, spinach, cherry tomatoes, and green onion and saute until soft, about 5 minutes. Season with salt and pepper and transfer vegetables to the slow cooker.
  • Whisk together eggs, Cheddar cheese, parsley, Parmesan cheese, and Italian seasoning. Pour egg mixture over vegetables in the slow cooker.
  • Cook until set, 1 to 2 hours on High or 3 to 4 hours on Low.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 2.3 g, Cholesterol 198.5 mg, Fat 9.2 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.2 g, Sodium 145.4 mg, Sugar 0.9 g

SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA



Slow Cooker Frittata With Kale, Roasted Red Pepper, and Feta image

This Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is perfect for a day when you're busy and want a breakfast that cooks without you having to watch it.

Provided by danglin34

Categories     Breakfast

Time 3h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 -2 teaspoon olive oil
5 ounces baby kale
6 ounces roasted red peppers, diced fairly small (from a jar)
1/4 cup sliced green onion
4 -5 ounces crumbled feta
8 eggs, well beaten
1/2 teaspoon spike seasoning (or other all-purpose seasoning blend)

Steps:

  • Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting.
  • Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta.
  • Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.) Serve hot, with a dollop of low-fat sour cream if desired.

Nutrition Facts : Calories 173.3, Fat 11.6, SaturatedFat 5.2, Cholesterol 265.9, Sodium 717.7, Carbohydrate 5.1, Fiber 0.9, Sugar 1.2, Protein 12.3

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