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Slow-Cooker Mediterranean Frittata Recipe

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A simple and elegant Mediterranean-inspired frittata made in the slow cooker with creamy goat cheese, roasted red peppers, and fresh arugula — perfect for breakfast, brunch, or a light dinner.

Ingredients

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

Instructions

  1. Lightly grease the inside of the slow cooker with olive oil or nonstick spray.
  2. In a large bowl, whisk together the eggs, milk, oregano, salt, and black pepper until combined.
  3. Stir in the arugula, roasted red peppers, red onion, and half of the goat cheese.
  4. Pour the mixture into the slow cooker and sprinkle the remaining goat cheese on top.
  5. Cover and cook on low for 2½ to 3 hours, until the eggs are set and the edges pull away from the sides.
  6. Let cool slightly before slicing into wedges. Serve warm with a drizzle of olive oil or fresh herbs.

Notes

Cook on high for 1½ hours if short on time, though low produces a more tender texture.

Substitute spinach or kale for arugula if preferred.

Add sun-dried tomatoes, olives, or feta for extra Mediterranean flavor.

For a heartier dish, include diced cooked potatoes or sausage.

Leftovers reheat well and can also be enjoyed cold or at room temperature.

Nutrition

Find it online: https://justsosavory.com/slow-cooker-mediterranean-frittata-recipe/