Sunday, August 04, 2013

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta
I used my Ninja Cooker to make this savory Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta

Strangely enough, I used to be much better at eating breakfast when I had to go off to work every morning.  Back in those days I had to be organized, so I always made Egg Muffins or Breakfast Casseroles on the weekend to microwave during the week.  My breakfast habits had gotten more and more sporadic since I'd been working at home, and recently I vowed to get back to my healthy breakfast routine.  It was a combination of very hot weather and that commitment to a healthy breakfast every day that finally inspired me to try eggs in the slow cooker, and I was thrilled with this Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta.

This frittata cooked in the slow cooker was a little softer than eggs cooked in the oven or on the stove, but it also seemed like the flavors of the other ingredients were infused into the egg a bit more.  The top doesn't really brown in the slow cooker, so I was glad I used colorful ingredients, but this is definitely something I will make again.  And if you're more of an oatmeal or cereal for breakfast person, this Meatless Monday slow cooker recipe would be just as good for a light lunch or dinner.   (You can find more meatless recipes with the label Meatless Monday or by checking Vegetarian Recipes in the recipe index, or find a meatless slow cooker recipe each Monday on Slow Cooker from Scratch.  There are also lots of fun ideas featured for Meatless Monday at BlogHer, where I write a weekly post spotlighting meatless recipe ideas I find around the web.)

I had baby kale that had been in the fridge a while, so I gave it a good soak in the salad spinner to perk it up.

I made this frittata in my Ninja Cooker, but you can use any large oval-shaped slow cooker.  I did love being able to saute the kale in the Ninja, but if you don't have a Ninja, just saute in a pan on the stove.

You just need to cook the kale until it wilts down into a flat layer, not more than a couple of minutes.

Chop the roasted red peppers (from a jar) into smallish pieces.

Green onions are optional, but I love them in egg dishes like this.

Crumble the Feta cheese so it's ready to go.

Beat eggs until the whites and yolks are completely combined.

When the kale is soft, add the red pepper and green onion and pour over the beaten eggs.  Stir with a fork so the mixture is well combined, and season with Spike Seasoning and black pepper.  (Remember the top won't brown, so you want to be able to see the colorful ingredients.

Then sprinkle over the crumbled feta and cook on low for 2 1/2 - 3 hours, or until the frittata is completely set and cheese is melted.

I'm sorry I got such a poor photo of the finished product, but hopefully you can tell from the other pictures that this was delicious!

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta
(Makes 6 servings; recipe created by Kalyn with inspiration from several cookbooks and food blogs where she saw egg dishes cooked in the slow cooker.)

I used my Ninja Cooker, which made it easy to saute the kale right in the slow cooker, but if you don't have a Ninja you can use a 5 or 6 quart oval slow cooker.

1 - 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
5 oz. baby kale
non-stick spray or oil (to spray the slow cooker if you don't use the Ninja)
6 oz. roasted red pepper (from a jar), diced fairly small
1/4 cup sliced green onion
4-5 oz. crumbled Feta
8 eggs, well beaten
1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
fresh-ground black pepper to taste
low-fat sour cream for serving (optional, but good)

Wash kale if needed, and spin dry or dry with paper towels.  Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high.  When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan.  If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.  If you're using the Ninja Cooker, turn to Slow Cook/Low setting.

Drain red peppers and chop into fairly small pieces.  Slice the green onions and crumble the Feta.  Add the chopped red pepper and sliced green onion to the slow cooker with the kale.  Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined.  Season with Spike Seasoning and black pepper, then sprinkle on the Feta.

Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted.  (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that.  I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.)   Serve hot, with a dollop of low-fat sour cream if desired.

This will keep well in the fridge for several days and can be reheated in the microwave.  (Don't microwave too long or it will get rubbery.)

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South Beach Suggestions:
This slow cooker frittata is loaded with low-glycemic ingredients and as long as you don't overdo it on the Feta or low-fat sour cream, this would make a great meatless breakfast, lunch, or dinner for any phase of the South Beach Diet

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Meatless Ideas with Kale:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Whole Grain Thin Spaghetti with Kale, Asparagus, and Lemon ~ My Colombian Recipes
Vegetarian Whole Wheat Pasta with Fried Kale, Tomato Sauce, and Goat Cheese  ~ Kalyn's Kitchen
Farro and Kale Salad with White Beans and Slow-Roasted Tomatoes  ~ The Perfect Pantry
Whole Wheat Pasta Salad with Fried Kale, Tomatoes, Olives, Feta, and Pesto Vinaigrette ~ Kalyn's Kitchen
Cauliflower and Kale Salad ~ Steamy Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

More to Chew On:


  1. I haven't yet tried eggs in the slow cooker, but I'm getting my Ninja down off the shelf right now to try this tomorrow. Looks divine, and just the type of dish I like for breakfast.

  2. Lydia, I was so happy with how it turned out! I do think the colorful ingredients are important though, since the top isn't really browned.

  3. Looks yummy!! I'd be more apt to eat this for supper, though. I'm trying vegan before 6 p.m. these days.

  4. I think it would be great for an evening meal!

  5. Your Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is very inventive. Never thought of cooking eggs in the slow cooker! Can't wait to give this a try. The flavors sound amazing too.

  6. Whoa! I had no idea you could cook eggs in the slow cooker! Learn something new every day.

  7. Sounds and looks wonderful, Kalyn! I, too, have issues with getting a good breakfast in now that I'm not working outside the home. I tend to get busy doing other things and before I know it, it's lunch time. I feel much better if I eat earlier, at regular breakfast time.


  8. Thanks Amy, I really enjoyed it.

    Joanne, I had seen it in cookbooks and on a few food blogs, so it was time for me to try it.

    Thanks Shirley, and that's just what happens with me. I am really making an effort to eat earlier!

  9. Love that this is made in a slow cooker!! Such a great idea!

  10. Thanks Steph. I was happy I finally tried eggs in the slow cooker!

  11. I always like to cook something unattended on Sunday afternoons when I do my wine tasting, this would be perfect!

  12. As hot as it is, anything in the slow cooker is a great idea. Thanks for posting all your wonderful recipes and ideas.

  13. Thanks Ann, so glad you like it! In Utah we're nearing a record this summer for the most days over 100F!

  14. I'd never think to make a frittata in a slow cooker, so interesting. Would be great for breakfast or brunch. Love getting the kale in early in the day.

  15. Jeanette, me too. I have had this for breakfast three days in a row now and am enjoying it every time!

  16. Could you cook it in the oven instead or use a regular slow cooker?

  17. Deb, I did talk in the instructions about using a different slow cooker. You just need to saute the kale in a pan. You could cook in the oven too, I would cook at 375F for about 35-40 minutes (check it sooner though, that's just a guess.)

  18. Is there any way to make this on a stovetop? I've loving the ingredients, but I don't have a slow cooker, or (I don't think) the special pans necessary to make frittatas in an oven...

  19. Yes, you can certainly make it on the stovetop, just as you would any frittata. There are a number of frittata recipes on the blog; enter "frittata" into the search bar and you can follow the instructions for one of those recipes just using the ingredients from this one.

  20. What a clever idea. I too have never done eggs in the slow cooker. This post makes me realize that I'm not using my Ninja nearly enough! Thanks, Kalyn.

  21. Martha, I'll definitely be doing more egg dishes like this. I ate this every day until it was gone, and enjoyed it thoroughly!

  22. Would it work if I baked it in the oven? I don't have a slow cooker so how long would I bake it for and at what temperature?
    Thank you

  23. Cindy for this type of breakfast casserole I usually bake at 375F for about 35-40 minutes. You might want to read this post about Breakfast Casseroles for more information.

  24. I was happy to see that you talked about eating the 'leftovers' and wondered if maybe you could add info at the end of your recipes about storing or freezing leftovers and how long they last, tips for reheating if outside of norm. Love the recipe and would like to make ahead and possibly freeze. Thanks!

    1. I do usually mention in the recipe if I think it's suitable for freezing or if I think leftovers will be good; for example for this recipe I said, "This will keep well in the fridge for several days and can be reheated in the microwave." I don't recommend freezing this type of egg dish. I did used to do that, but the eggs release a lot of liquid when they thaw and it's much better when it hasn't been frozen.


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