Monday, December 02, 2013

Slow Cooker Frittata Recipe with Broccoli, Swiss, Cottage Cheese, and Parmesan

Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
A healthy frittata made in the slow cooker featuring broccoli, Swiss, Cottage Cheese, and Parmesan.

This is the third time I've experimenting with cooking eggs in the slow cooker and this Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan was creamy and delicious, although it did take me three tries to get a combination with broccoli that I thought was enough of a *wow* recipe to share it on the blog.  I did like one version with broccoli and mushrooms that tasted quite good, but the mushrooms turned the eggs kind of gray after the long cooking time, and in the end I decided it wasn't a keeper.  What made this particular recipe appeal to me was how the strong flavor of the Swiss cheese balanced out the broccoli, and the low-fat cottage cheese added a nice creaminess.  Have you tried a slow cooker egg dish yet?  I recommend it for an easy breakfast option, and there are more ideas below after the main recipe.

This is one of those lovely versatile recipes that can be served for breakfast, lunch, or dinner, and I'm sharing it as my Meatless Monday post for this week. (You can also find more meatless recipes by clicking the label Meatless Monday anywhere you see it on the blog, or check my Meatless Monday Pinterest Board, where there are great ideas from food bloggers from all over the web.  I also write a weekly Meatless Monday post for BlogHer, where I spotlight an interesting meatless recipe every Monday.)

Cut up broccoli into small flowerets and blanch about 2 minutes in boiling, salted water.

Drain the broccoli well and when it's well-dried put it in the slow cooker.

Put the cottage cheese into a fine strainer and rinse with cold water so only the curds remain.

Grate about 6 ounces of swiss cheese.

Put the drained cottage cheese and grated swiss cheese over the broccoli in the slow cooker.  (I used my Ninja Cooker, but you can use any large oval-shaped slow cooker to make this.

Beat 9 eggs until the yolks and whites are well combined.

Pour the eggs over the broccoli and cheese mixture; then use a fork to slightly "stir" so the ingredients are well combined.  Season to taste with salt and fresh-ground black pepper.  (I didn't use much salt.)

Sprinkle 1/4 cup coarsely grated Parmesan over the top.

Cook 2 1/2 - 3 hours on low, or until the frittata is set and starting to pull away from the sides of the slow cooker.  Serve hot, with chopped parsley sprinkled on top if desired.


Slow cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
(Makes 6 generous servings; recipe created by Kalyn.)

Equipment:
I used my beloved Ninja Cooker to make this, but you can use any large oval-shaped slow cooker.

Ingredients:
4 cups small broccoli flowerets
1/2 cup low-fat cottage cheese, rinsed and drained
6 oz. Swiss Cheese (low-fat Swiss is best for the South Beach Diet if you can find it)
9 eggs, beaten until whites and yolks are well-combined
1/4 cup (not packed) coarsely grated Parmesan cheese
salt and fresh ground black pepper to taste (I didn't use much salt)
chopped parsley for serving (optional)

Instructions:
Cut the broccoli into small bite-sized flowerets while you bring a medium-sized pot of water to a boil.  Add a little salt to the water and cook the broccoli just 2 minutes; then dump into a colander placed in the sink and let it drain well.  

Put the cottage cheese into a fine-mesh strainer and spray with cold water until all only the curds remain.  Let the cottage cheese drain well while you grate the Swiss cheese and measure out the Parmesan.  Beat the eggs until the whites and yolks are well combined.

Spray the inside of the slow cooker with non-stick spray or mist with olive oil.  When the broccoli has drained well, spread it across the bottom of the slow cooker.  Layer the cottage cheese and swiss cheese over the top of the broccoli.  Pour eggs over and "stir" gently with a fork so ingredients are well-combined.  Season to taste with salt and fresh ground black pepper and sprinkle with coarsely grated Parmesan cheese.

Cook for 2 1/2 - 3 hours on LOW, or until the frittata is completely set and starting to pull apart at the sides.  Serve hot, with chopped parsley to sprinkle on the top if desired. 

This will keep at least a week in the fridge and can be easily reheated in a microwave or in a pan on the stove.  For best results, be careful not to microwave too long.

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South Beach Suggestions:
This frittata is a great choices for any phase of the South Beach Diet or any other type of low-glycemic eating plan.  It's best to use low-fat cottage cheese and Swiss for the South Beach Diet, but if you can't find low-fat Swiss cheese I wouldn't worry about it too much. 

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 Eggs Cooked in the Slow Cooker:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Broccoli Cheese Quiche ~ Danica's Daily
Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta ~ Kalyn's Kitchen
Crock Pot Breakfast Casserole ~ Iowa Girl Eats
Slow Cooker Frittata with Artichoke Hearts, Roasted Red Peppers, and Feta ~ Kalyn's Kitchen
Slow Cooker Spinach, Tomato, and Mozzarella Frittata ~ The Slow Cooker Queen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen 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!
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20 comments:

Becca @ Amuse Your Bouche said...

Can't believe I've never made a frittata in the slow cooker before! Great idea, so it's ready for you in the morning :) love this!

Lydia (The Perfect Pantry) said...

I've been meaning to try a slow cooker frittata since the first time you posted one, and haven't yet done it. The combination of Swiss cheese and broccoli calls to me.

Joanne said...

I am definitely amazed that this was made in a slow cooker! I am so unadventurous with mine!

Kalyn Denny said...

Becca, this only cooks 2 1/2 - 3 hours, so it's not a cook overnight dish, but easy to make at night while you watch TV and then warm it up the next day.

Lydia, can't wait to see what you come up with. I know you'll do it eventually!

Joanne, I'm hooked on this now. The flavor of the other ingredients gets infused in the eggs. So good.

Kalyn Denny said...

TW, so glad you like the idea.

Nancy said...

My hubby and I love your SB omelets, frittatas, and casseroles. This appeals to me, but we eat about 1 hour after rising, so I don't see how this would work. Re-heating doesn't appeal to me.

Kalyn Denny said...

Nancy, this was really quite good re-heated, but if you don't want to do that then maybe this recipe won't work for you. I don't think cooking on high will work well, but I haven't tried it.

Hari Chandana P said...

Looks absolutely inviting.. love the color :)

Kalyn Denny said...

Thanks Hari!

Martha said...

Have cooked one frittata in the slow cooker so far and loved it. Used a combination of chopped artichoke hearts, green onion, yellow pepper and tomato. Have bookmarked this variation to try next!

She's Cookin' said...

Have never tried cooking eggs in my slow cooker - might do it on the weekends when they can be cooking while we're reading the paper and lazing by the fire :)

Kalyn Denny said...

Martha, that sounds like a good combination.

She's Cookin' - sounds like a good plan!

Letty Flatt said...

I so love this idea. I am trying to figure out how to do it in my vintage wedding present slow cooker--the kind without an insert. Do you think it would work?

Kalyn Denny said...

Letty if it's the old round tall type, I don't think that would work well. You need the egg to spread out or I don't think it will get done all the way through. If it's a large oval shape I think it might work, but I'd spray the inside really well!

PFPI said...

Asparagus is a great option for the broccoli!!

Justin and Kate Mills said...

Kalyn, what is the purpose of straining the cottage cheese until only the curds remain? I love adding cottage cheese to egg dishes but have never tried it with just the curds. Is it healthier or just a texture thing? Thanks! - Kate

christal deaton said...

I have a lot of your recipes in our rotation for dinners, but I struggle with planning things for my breakfast... Not anymore! I really am not a huge egg fan, but recently had an egg dish at Cracker Barrel of all places. It was on their lighter item seasonal menu, and it was so good I tried to find a version online. No luck, so when I saw this it seemed promising, and would cover a work week of breakfasts! So, I made this Sunday while doing some other prep work to make meals more efficient. I LOVE THIS DISH! I was surprised how much I love this. Thanks for yet another winner, Kalyn!

Kalyn Denny said...

Christal, so glad you enjoyed it! Eggs in the slow cooker were a surprise for me too, but I'm sold on it now.

krudisill said...

This looks amazing! Can it be doubled? If so, what's the cooking time?

Kalyn Denny said...

I think the only way to double it is to use 2 slow cookers.

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