|If you haven't cooked eggs in the slow cooker, this Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta might convince you to try it!|
I admit I was a little skeptical the first time I tried cooking eggs in the slow cooker. But that experiment was such a success, and it taught me two things about slow-cooked eggs. First, the finished dish will be a little softer than something similar that's cooked using higher heat on the stove (which actually makes it perfect to store in the fridge and reheat later.) And second, the long slow cooking time infuses the eggs with the flavors from the other ingredients in a way that produces delightful results. This Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta would be a lovely dish to put in the slow cooker for a mid-day brunch, and I think it would be just as good for a light dinner.
Of course this versatile meatless dish that's good any time of day is my Meatless Monday dish for the week. If you haven't tried eggs in the slow cooker yet, give it a try! (You can find more meatless recipes with the label Meatless Monday, and you also might like to see my Meatless Monday Pinterest Board, where there are meatless recipes by food bloggers from all over the web.)
Start by draining a can of artichoke hearts. (If the budget doesn't permit the whole artichoke hearts like this, pieces will work just as well.)
I wanted the artichoke hearts spread throughout the egg, so I cut them into pieces that were fairly small.
Yes, I am using my Ninja Cooker again, but any large oval-shaped slow cooker will work for this. Be sure to spray the inside of the slow cooker well with non-stick spray, then put the artichoke hearts, red peppers, and sliced green onions in the bottom of the cooker.
Pour the eggs over the other ingredients in the slow cooker, and give it a gentle stir to evenly distribute the artichokes, peppers, and green onions.
Then sprinkle the crumbled Feta over the top. (Season the frittata with Spike Seasoning and freshly-ground black pepper. I forgot to do that until after I took this photo!)
Cook on low for 2-3 hours, or until the frittata is as firm as you'd like it. Serve hot, garnished with parsley if desired.
(Makes 6 generous servings; recipe created by Kalyn after she experimented with this frittata.)
I used my Ninja Cooker (6-Quart) to make this frittata, but any large 5-6 quart oval slow cooker will work.
1 can (14 oz.) small artichoke hearts, drained and cut into small pieces (you can use artichokes that are already cut, which are cheaper)
1 jar (12 oz.) roasted red peppers. drained and cut into small pieces
1/4 cup sliced green onions
8 eggs, beaten well until yolks and whites are completely combined
4 oz. crumbled Feta cheese
Spike Seasoning to taste, I used about 1 tsp. (if you don't have Spike, any all-purpose seasoning will work)
fresh-ground black pepper to taste
2 T chopped parsley for garnish (optional)
Pour out artichoke hearts into a colander placed in the sink and let them drain well. While they drain, slice the green onions and crumble the feta. Spray the slow cooker insert well with non-stick spray.
Remove artichoke hearts to the cutting board and pour out the roasted red peppers into the colander to drain. Cut the artichoke hearts into fairly small pieces (quarters, or smaller if they're large) and put them in the bottom of the slow cooker insert. Cut the drained red peppers into pieces about 1/2 inch square and put them into the slow cooker. Add the green onions to the slow cooker.
Beat the eggs until whites and yolks are completely combined and then pour eggs over the vegetables in the slow cooker. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed. Sprinkle the crumbled Feta over the top and season with Spike Seasoning and freshly-ground black pepper.
Cook on low for 2-3 hours or until the eggs are as firm as you'd like them and the cheese is melted. (I cooked mine about 2 1/2 hours, but I think the Ninja might cook a little hotter than some other slow cookers.
Cut into pieces while the frittata is still in the slow cooker. Serve hot, sprinkled with chopped parsley to garnish if desired.
South Beach Suggestions:
This frittata would make a perfect low-glycemic meatless main dish for any phase of the South Beach Diet.
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 Eggs for Meatless Monday:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles, and Cilantro ~ Kalyn's Kitchen
Shakshuka ~ The Shiksa in the Kitchen
Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese ~ Kalyn's Kitchen
Scrambled Eggs with Kale and Mozzarella ~ Simply Recipes
Baby Kale and Mozzarella Egg Bake ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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