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Crockpot Veggie Frittata
There are MANY, many things that I LOVE about this recipe, the first is FLAVOR!
Next, complete flexibility, and ease! If I wake up a few hours earlier than the rest of the fam, I can throw this together…and the kitchen smells of deliciousness, then I sip my coffee and read for a while…breakfast is cooking, and ready by the time everyone else wakes!
Finally, Frittatas are REALLY GREAT for every meal of the day! Lunch, Dinner…eggs are inexpensive and HEALTHY!
Experiment with different veggie, herb, and cheese combinations! You could even add diced ham, sausage, or cooked and crumbled bacon for a heartier meal.
NOTES:
I’ve had great results with full-fat coconut milk (unsweetened), grass-fed heavy cream, and whole milk. Sour cream and plain Greek yogurt work as well. However, non-fat nut milks and skim milk are too watery. Omitting the milk altogether results in a frittata that is just a lot more eggy in flavor and less creamy.
Makes 4 servings
Ingredients:
- 1 Tbsp avocado oil, or olive oil
- 6-8 large free range eggs
- 1/4 cup milk of choice, such as unsweetened coconut milk, almond, cashew milk, or even grass-fed whole cows milk
- 1/4 cup shredded Parmesan cheese
- 1/2 Tbsp dried oregano
- 1 small zucchini, chopped
- 1 small red onion, diced
- 1 red bell pepper, diced
- 4 oz. mushrooms, sliced
Instructions:
Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil.
Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker.
Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, milk and a pinch of sea salt and pepper.
Pour egg mixture into slow cooker and give it a gentle stir.
Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.
Enjoy!
❤Rachel
Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil. Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker. 
Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, a pinch of sea salt and pepper.
Pour egg mixture into slow cooker and give it a gentle stir. Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.
Ingredients
- 1 Tbsp avocado oil, or olive oil
- 6-8 large free range eggs
- 1/4 cup milk of choice, such as unsweetened coconut milk, almond, cashew milk, or even grass-fed whole cows milk
- 1/4 cup shredded Parmesan cheese
- 1/2 Tbsp dried oregano
- 1 small zucchini, chopped
- 1 small red onion, diced
- 1 red bell pepper, diced
- 4 oz. mushrooms, sliced
Instructions
- Spray the bowl of your slow cooker with cooking spray, or wipe it really well with avocado oil.
- Heat 1 Tablespoon of oil in a large skillet over medium-high heat.
- Add chopped veggies and sauté until softened a bit, about 4-5 minutes, then transfer them to your slow cooker.
- Meanwhile, in a mixing bowl, whisk eggs, Parmesan cheese, dried oregano, milk, and a pinch of sea salt and pepper.
- Pour egg mixture into slow cooker and give it a gentle stir.
- Cook on HIGH for 1-2 hours or on LOW 3-4, or until eggs are set in the center.
- Enjoy!
NOTES: I’ve had great results with full-fat coconut milk (unsweetened), grass-fed heavy cream, and whole milk. Sour cream and plain Greek yogurt work as well. However, non-fat nut milks and skim milk are too watery. Omitting the milk altogether results in a frittata that is just a lot more eggy in flavor and less creamy.
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