|(Photo from Kalyn's Kitchen.)|
I've become a total convert to the idea of cooking eggs in the slow cooker, partly because of the way the slower cooking time infuses the eggs with the flavors of the other ingredients and partly because this way of cooking eggs is so effortless. This Slow Cooker Frittata with Artichoke Hearts, Roasted Peppers, and Feta is a dish that would be perfect for Easter brunch, or it would make a lovely spring dinner idea for Meatless Monday. If you're not a fan of Feta, another type of white cheese would also be fine. Remember the slow cooker won't brown the top of the frittata the same way it does when you cook it on the stove, so some freshly chopped parsley adds a nice pop of color.
Ingredients for this recipe:
- Artichoke hearts
- roasted red peppers (from a jar)
- green onions
- Feta cheese
- Spike Seasoning (or another all-purpose seasoning blend)
- black pepper
- chopped parsley for garnish.
Get complete instructions for Slow Cooker Frittata with Artichoke Hearts, Roasted Peppers, and Feta from Kalyn's Kitchen.
More Ideas for Breakfast in the Slow Cooker:
Slow Cooker Breakfasts from Food Bloggers Recipe Collection
Frittata with Kale, Roasted Red Pepper, and Feta from Kalyn's Kitchen
Joyful Almond Oatmeal from Apron Strings
Overnight Apple Oatmeal from Worth the Whisk
Overnight Eggnog Cranberry Oatmeal from The Yummy Life
Steel-Cut Oats with Agave and Pecans from Kalyn's Kitchen
Overnight Breakfast Potatoes with Sausage from A Year of Slow Cooking
Maple Pumpkin Spiced Latte from The Yummy Life
No-Stick Overnight Steel-Cut Oats from 365 Days of Slow Cooking
Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan from Kalyn's Kitchen