Best 3 Slow Cooker Frittata With Kale Roasted Red Pepper And Feta Recipes
Indulge in a culinary symphony of flavors and textures with our slow-cooker frittata, a delightful dish that seamlessly blends the convenience of a slow cooker with the wholesome goodness of a classic frittata. This versatile recipe offers three distinct variations, each bursting with unique ingredients and flavors.
The first variation features a vibrant combination of kale, roasted red pepper, and tangy feta cheese, creating a delightful balance of flavors and textures. The second variation tantalizes the taste buds with succulent spinach, savory mushrooms, and creamy goat cheese, offering a rich and earthy flavor profile. Last but not least, the third variation boasts a medley of succulent sausage, hearty potatoes, and sharp cheddar cheese, resulting in a hearty and satisfying dish that is perfect for a hearty breakfast or brunch.
Each variation of this slow-cooker frittata is meticulously crafted to deliver a perfect balance of flavors, textures, and nutrients. Whether you prefer the vibrant freshness of kale and roasted red pepper, the earthy richness of spinach and mushrooms, or the hearty satisfaction of sausage and potatoes, this recipe has something for every palate.
SLOW COOKER FRITTATA WITH KALE, ROASTED RED PEPPER, AND FETA
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
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
SLOW COOKER FRITTATA
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
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
ROASTED RED PEPPER AND KALE FRITTATA
Kale, roasted red pepper, and scallion make this frittata savory and tasty.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. In a small ovenproof skillet, heat oil over medium heat. Add scallion and kale and cook, stirring, until just wilted, about 2 minutes. Add red pepper and cook until heated through. Season with salt and pepper.
- Pour eggs over vegetables and transfer skillet to oven. Bake until eggs are cooked through, about 5 minutes.
Nutrition Facts : Calories 315 g, Fat 24 g, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, Sodium 439 g
Tips:
- Prep your vegetables in advance: Chop the kale, red pepper, and onion before starting the recipe. This will save you time and ensure that your frittata cooks evenly.
- Use a non-stick skillet: This will help to prevent the frittata from sticking and make it easier to flip.
- Cook the frittata over medium heat: This will help to prevent the eggs from overcooking and becoming rubbery.
- Don't overcook the frittata: The frittata is done when the eggs are just set and the center is still slightly jiggly.
- Let the frittata cool slightly before serving: This will help it to hold its shape when you cut it.
Conclusion:
This slow-cooker frittata is a delicious and easy breakfast, lunch, or dinner option. It's packed with healthy vegetables and protein, and it's perfect for a crowd. With a few simple tips, you can make a perfect frittata every time. So next time you're looking for a quick and easy meal, give this slow-cooker frittata a try!
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