Saturday, March 29, 2014

Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan from Kalyn's Kitchen

Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
A delicious frittata made in the slow cooker!  (Photo from Kalyn's Kitchen.)

Last year I discovered the idea of making frittatas in the slow cooker, and since then I've made a few delicious combinations and really come to love this way of cooking eggs.  This Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan (from Kalyn's Kitchen) starts with barely-blanced broccoli that's layered into the slow cooker with cheese and rinsed cottage cheese curds.  Then beaten eggs are poured over, topped with a little Parmesan cheese, and "baked' in the slow cooker until it's firm.  Slow cooking the frittata lets all the other flavors get infused into the eggs, and this was really delicious; hope you enjoy!

Ingredients for this recipe: 
Broccoli flowerets, low-fat cottage cheese, Swiss cheese, eggs, fresh-grated Parmesan, salt and pepper to taste, chopped parsley for serving (optional).

I hope you enjoy trying this from-scratch slow cooker recipe! This link will take you to the complete recipe for Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan from Kalyn's Kitchen.

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More Ideas for Breakfast in the Slow Cooker:  
Slow Cooker Breakfasts from Food Bloggers
Frittata with Kale, Roasted Red Pepper, and Feta from Kalyn's Kitchen
Joyful Almond Oatmeal from Apron Strings
Spinach, Tomato, and Mozzarella Frittata from Slow Cooker Queen
Overnight Apple Oatmeal from Worth the Whisk
Overnight Eggnog Cranberry Oatmeal from The Yummy Life
Overnight Breakfast Potatoes with Sausage from A Year of Slow Cooking
 
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2 comments:

Lydia (The Perfect Pantry) said...

I'm anxious to try this way of cooking eggs! I could eat a piece of frittata every morning for breakfast.

Kalyn Denny said...

Lydia, I've done three variations and I have an idea for a fourth one. I love how the eggs get infused with other flavors. The only thing to keep in mind is that the top doesn't brown like a regular frittata does, so it helps to use ingredients that are visually interesting.

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