Crockpot Spring Vegetable Frittata
This delightful frittata brings together the freshness of spring vegetables in a convenient slow cooker recipe, perfect for a healthy breakfast or brunch.
Servings: 4 | Cook Time: 120 minutes
Prep Time: 15 minutes | Total Time: 135 minutes
Ingredients
- 8 large eggs
- 1/2 cup milk
- 1 cup asparagus, trimmed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup bell pepper, diced
- 1/2 cup green onions, sliced
- 1/2 cup shredded cheese (e.g., cheddar or feta)
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil for greasing
Instructions
- Prepare the Slow Cooker: Lightly grease the inside of the slow cooker with cooking spray or oil.
- Whisk the Eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Add Vegetables: Stir in asparagus, cherry tomatoes, bell pepper, green onions, and basil into the egg mixture.
- Transfer to Cooker: Pour the mixture into the prepared slow cooker and sprinkle cheese evenly on top.
- Cook: Cover and cook on low for 2 hours, or until the frittata is set in the middle and a knife inserted comes out clean.
- Serve: Allow to cool slightly before slicing and serving warm.
Tips
- Use fresh seasonal vegetables for the best flavor.
- Avoid lifting the lid during cooking as it releases heat and extends cooking time.
- For a spicier kick, add a pinch of red pepper flakes to the egg mixture.
Try a Different Way to Cook It
If you enjoyed this Crockpot Spring Vegetable Frittata recipe, you might also love this Air fryer recipe: Air Fryer Parmesan Crusted Spring Vegetables!