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Crockpot Veggie Frittata is Full of Flavor and Easy to Make!

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.