Best 6 Slow Cooker Asparagus And Zucchini Frittata Recipes

Craving a hearty and wholesome breakfast or brunch dish? Look no further than the delectable slow-cooker asparagus and zucchini frittata. This savory dish is a symphony of flavors and textures, featuring tender asparagus, zucchini, and a medley of herbs and spices, all enveloped in a fluffy egg mixture. The slow-cooker method ensures a perfectly cooked frittata, with a golden-brown exterior and a moist, flavorful interior. Serve it warm with a side of fresh fruit or a crisp salad for a complete and satisfying meal. This article offers a collection of slow-cooker asparagus and zucchini frittata recipes, each with unique variations to cater to different tastes and dietary preferences. From classic recipes to those with a twist, there's a frittata here for every occasion.

Here are our top 6 tried and tested recipes!

SLOW-COOKER FRITTATA PROVENCAL

Slow-Cooker Frittata Provencal image

This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. -Connie Eaton, Pittsburgh, Pennsylvania

Provided by Taste of Home

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 cup water
1 tablespoon olive oil
1 medium Yukon Gold potato, peeled and sliced
1 small onion, thinly sliced
1/2 teaspoon smoked paprika
12 large eggs
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Steps:

Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water., In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir until potato is lightly browned, 5-7 minutes. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker)., In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack., Cook, covered, on low until eggs are set and a knife inserted in center comes out clean, 3-4 hours.

Nutrition Facts : Calories 245 calories, Fat 14g fat (5g saturated fat), Cholesterol 385mg cholesterol, Sodium 338mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

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

Ingredients

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

FRITTATA

Frittata image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

Ingredients

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

Preheat the oven to 450 degrees F.
Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

ZUCCHINI FRITTATA

Zucchini Frittata image

When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two before I wrap them in a towel so down the road we can enjoy a still-warm breakfast! -Carol Blumenberg, Lehigh Acres, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

3 large eggs
1/4 teaspoon salt
1 teaspoon canola oil
1/2 cup chopped onion
1 cup coarsely shredded zucchini
1/2 cup shredded Swiss cheese
Coarsely ground pepper, optional

Steps:

Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.

Nutrition Facts : Calories 261 calories, Fat 18g fat (8g saturated fat), Cholesterol 304mg cholesterol, Sodium 459mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 18g protein.

ASPARAGUS, ZUCCHINI, AND YELLOW PEPPER FRITTATA

Asparagus, Zucchini, and Yellow Pepper Frittata image

Packed full of colorful vegetables, this Asparagus, Zucchini, and Yellow Pepper Frittata is a fresh-flavored, low-cal baked egg dish perfect to serve for brunch -- or anytime of the day.

Provided by Annacia

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs fresh asparagus (or two 9-10 ounce packages frozen cut asparagus)
1 medium yellow sweet pepper, cut into 1/4-inch strips
1/3 cup chopped onion
1 small zucchini, halved lengthwise and sliced 1/4 inch thick (about 1 cup)
10 slightly beaten eggs
1 cup half-and-half (milk or fat free evaporated milk)
1 tablespoon snipped fresh Italian parsley
1 tablespoon snipped fresh basil
1 1/4 teaspoons salt
1/4-1/2 teaspoon ground black pepper

Steps:

Butter a 2-quart rectangular baking dish; set aside.
If using fresh asparagus, snap off and discard woody bases, scrape off scales, if desired and cut into 1-inch pieces.
In a saucepan, bring about 1 inch water to boiling.
Add asparagus, pepper strips, and onion; bring just to boiling.
Reduce heat slightly; cover and boil about 1 minute or until crisp-tender.
Drain well, reserving some asparagus tips for garnish.
Spread asparagus-pepper mixture evenly in baking dish.
Layer zucchini slices over.
Combine eggs, half-and-half, parsley, basil, salt, and pepper.
Pour over vegetables in baking dish.
Bake, uncovered, in a 350 degree F oven about 35 minutes or until a knife inserted near center comes out clean.
Let stand 10 minutes before serving.
Garnish each serving with asparagus tips, if desired.

Nutrition Facts : Calories 156.4, Fat 9.6, SaturatedFat 4.2, Cholesterol 243.7, Sodium 468.3, Carbohydrate 7.4, Fiber 2.3, Sugar 2.5, Protein 11.1

ASPARAGUS & ZUCCHINI FRITTATA

Asparagus & Zucchini Frittata image

A yummy frittata. When making this, I've used a herb grinder which has in it a wonderful combination of rosemary and sage, so if you like sage, you may want to add a bit of sage as well. Alternatively, you could add other herbs such as oregano, marjoram or thyme. Obviously you may also use more or less cloves of garlic - depending on your taste preferences.

Provided by bluemoon downunder

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 zucchini, sliced lengthways
1 bunch asparagus, ends trimmed
2 potatoes, cooked and sliced
1 onion, chopped
3 garlic cloves, chopped
1/2 tablespoon olive oil
1 -2 teaspoon lemon juice, slightly more is fine
1 pinch rosemary
1/2 cup walnuts, chopped
4 eggs, beaten
2 tablespoons light cream or 2 tablespoons light cream, is fine
1/4 cup grated cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

Preheat the oven to 180°C; sauté onion and garlic in the olive oil and lemon juice until just softened; layer the vegetables in an ovenproof dish, sprinkling the rosemary (or your choice of herbs) and walnuts on top of your first layer of vegetables.
Combine the eggs, cream, cheese and seasoning and pour over the vegetables.
Bake for 40 minutes and serve with salad greens.

Nutrition Facts : Calories 361.4, Fat 19.9, SaturatedFat 4.8, Cholesterol 221, Sodium 175.8, Carbohydrate 33.7, Fiber 7.2, Sugar 6.1, Protein 16.7

Tips:

Choose firm and fresh asparagus and zucchini for the best texture and flavor.
Cut the vegetables into uniform pieces so they cook evenly.
Don't overcrowd the slow cooker. If necessary, cook the vegetables in batches.
Use a non-stick cooking spray or grease the slow cooker insert to prevent the frittata from sticking.
Stir the vegetables halfway through the cooking time to ensure even cooking.
Add the eggs and cheese mixture to the slow cooker and cook until the eggs are set and the cheese is melted.
Serve the frittata immediately or let it cool and then refrigerate for later.

Conclusion:

This slow cooker asparagus and zucchini frittata is a delicious and easy-to-make dish that's perfect for breakfast, lunch, or dinner. It's packed with fresh vegetables and protein, and it's a great way to use up leftover vegetables. The frittata can be served hot or cold, and it's also a great option for meal prep.