Slow-Cooker Mediterranean Frittata Recipe

This Slow-Cooker Mediterranean Frittata is one of my favorite set-it-and-forget-it meals—simple, flavorful, and effortlessly elegant. The combination of creamy goat cheese, roasted red peppers, and peppery arugula creates a Mediterranean-inspired dish that feels both comforting and refreshing. I love making it for breakfast, brunch, or even a light dinner with a crisp salad on the side.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy—everything goes into the slow cooker, and it comes out perfectly tender and flavorful. The goat cheese adds a rich creaminess that balances beautifully with the tangy red peppers and the mild bitterness of arugula. It’s also a great make-ahead option that reheats well, making busy mornings or casual gatherings a breeze. Plus, it looks and tastes like something from a cozy café.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 eggs
⅓ cup milk
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
4 cups baby arugula
1¼ cups chopped roasted red peppers
½ cup thinly sliced red onion
¾ cup crumbled goat cheese

Directions

1. I start by lightly greasing the inside of my slow cooker with a bit of olive oil or nonstick spray to prevent sticking.
2. In a large bowl, I whisk together the eggs, milk, oregano, salt, and black pepper until well combined.
3. I stir in the baby arugula, roasted red peppers, red onion, and about half of the goat cheese.
4. I pour the mixture into the slow cooker and sprinkle the remaining goat cheese evenly over the top.
5. I cover and cook on low for about 2½ to 3 hours, or until the eggs are set and the edges start to pull away from the sides.
6. Once cooked, I let it cool slightly before slicing into wedges. I like to serve it warm, often with a drizzle of olive oil or a sprinkle of fresh herbs for extra flavor.

Servings and Timing

This recipe serves 4 to 6 people and takes about 3 hours total—10 minutes for prep and around 2½ to 3 hours of slow cooking.

Variations

I sometimes add chopped sun-dried tomatoes or olives for a deeper Mediterranean flavor. If I don’t have arugula, I use spinach or kale instead. For a more indulgent version, I stir in a bit of shredded mozzarella or feta along with the goat cheese. To make it heartier, I occasionally add diced cooked potatoes or sausage.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm slices in the microwave for 30–45 seconds or in the oven at 180°C (350°F) for about 10 minutes. It’s also delicious served cold or at room temperature, making it perfect for meal prep or packed lunches.

FAQs

Can I cook this frittata on high instead of low?

Yes, I can cook it on high for about 1½ hours, but I prefer the low setting for an even, tender texture.

Can I make it in the oven instead of a slow cooker?

Absolutely, I bake it in a greased baking dish at 180°C (350°F) for about 25–30 minutes.

How do I know when it’s done?

I check that the center is firm and no longer jiggles when gently shaken.

Can I use fresh bell peppers instead of roasted?

Yes, but I like to sauté them briefly first to soften them before adding to the mixture.

What kind of goat cheese works best?

I use a soft, creamy goat cheese so it melts slightly into the frittata as it cooks.

Can I freeze the frittata?

Yes, I wrap slices tightly and freeze for up to 2 months. I thaw overnight and reheat before serving.

Is this frittata gluten-free?

Yes, it’s naturally gluten-free and suitable for a variety of diets.

Can I use other herbs instead of oregano?

Definitely—basil, thyme, or rosemary also pair beautifully with the Mediterranean flavors.

Can I make it dairy-free?

Yes, I replace the milk with almond or oat milk and skip the goat cheese or use a dairy-free substitute.

Conclusion

This Slow-Cooker Mediterranean Frittata is a wonderfully easy and flavorful dish that brings a touch of the Mediterranean to my table with minimal effort. The creamy goat cheese, roasted red peppers, and fresh greens make it both light and satisfying. Whether I’m serving it for brunch, meal prepping for the week, or enjoying a relaxed weekend breakfast, this frittata always feels like a warm, comforting treat.

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