Slow Cooker Mediterranean Frittata
Fluffy eggs packed with sunny Mediterranean flavors—spinach, feta, sun-dried tomatoes, olives, and herbs—cooked hands-free in the slow cooker. Perfect for weekend brunch, meal prep breakfasts, or even a light dinner with a simple salad.
Slow Cooker Mediterranean Frittata
Servings
8
servingsPrep time
10
minutesCooking time
2
hoursCalories
195
kcalIngredients
10 large eggs
½ cup milk or half-and-half
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried oregano (or Italian seasoning)
2 cups fresh baby spinach, roughly chopped
1 cup crumbled feta cheese
½ cup sun-dried tomatoes (oil-packed), drained and chopped
⅓ cup sliced kalamata olives
¼ cup diced red onion (or 2 green onions, sliced)
¼ cup chopped fresh parsley or basil (optional)
Directions
- Generously grease the inside of a 6-quart slow cooker with butter, oil, or nonstick spray (this prevents sticking).
- In a large bowl, whisk eggs, milk, salt, pepper, and oregano until smooth.
- Stir in spinach, feta, sun-dried tomatoes, olives, red onion, and herbs. Pour the mixture into the prepared slow cooker.
- Cover and cook on LOW for 2–3 hours, until the center is just set (it will jiggle slightly but not look wet). Avoid cooking on HIGH—eggs can get rubbery.
- Turn off the slow cooker and let the frittata rest uncovered for 10 minutes (this makes slicing easier).
- Run a knife around the edge, then slide onto a cutting board or serve straight from the pot. Cut into wedges.
Tips & Variations
- Add protein: Cooked Italian sausage, diced ham, or bacon crumbles work great.
- Dairy-free: Skip the feta and use a splash of nutritional yeast for cheesy flavor.
- Meal prep: Keeps in the fridge 4–5 days. Reheat slices in the microwave or enjoy cold.
- Crispier top: After cooking, transfer to an oven-safe dish and broil 2–3 minutes for a golden finish.
Effortless, colorful, and loaded with flavor—this frittata proves breakfast doesn’t have to be rushed to be delicious.
