Slow Cooker Frittata Recipe

Eggs: The main protein source and base of the frittata.

Milk: Adds creaminess and helps to create a smooth texture.

Shredded cheese: Provides a rich, cheesy flavor and helps bind the frittata.

Bell pepper: Adds a sweet, slightly tangy flavor and a pop of color.

Onion: Contributes a savory depth of flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice and balances the flavors.

When preparing the bell pepper and onion, make sure to dice them into uniform pieces. This ensures even cooking and a consistent texture throughout the frittata. Additionally, whisk the eggs and milk thoroughly to incorporate air, which will result in a lighter and fluffier final dish.

• eggs - Substitute with egg whites: For a lower cholesterol option, use egg whites instead of whole eggs.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg for a vegan alternative.

• milk - Substitute with almond milk: For a dairy-free option, use almond milk instead of regular milk.

• milk - Substitute with coconut milk: Adds a slightly sweet and rich flavor, suitable for those who are lactose intolerant.

• shredded cheese - Substitute with nutritional yeast: Provides a cheesy flavor without dairy, ideal for vegans.

• shredded cheese - Substitute with vegan cheese: A dairy-free alternative that melts similarly to regular cheese.

• bell pepper - Substitute with zucchini: Offers a similar texture and can be diced to match the size of bell pepper pieces.

• bell pepper - Substitute with cherry tomatoes: Adds a burst of sweetness and color, similar to bell peppers.

• onion - Substitute with shallots: Provides a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Offers a delicate onion-like flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Adds a savory umami flavor and can be used to reduce sodium intake.

• salt - Substitute with sea salt: A more natural alternative to table salt, often with a different mineral content.

• black pepper - Substitute with white pepper: Provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Adds a spicier kick, use sparingly to avoid overpowering the dish.

• Allow the frittata to cool completely before storing. This helps prevent condensation, which can make the eggs soggy.
• Slice the frittata into individual portions. This makes it easier to grab a quick meal or snack later.
• Wrap each portion tightly in plastic wrap or aluminum foil. This helps keep the frittata fresh and prevents freezer burn.
• Place the wrapped portions in an airtight container or a zip-top freezer bag. Label the container or bag with the date for easy reference.
• Store in the refrigerator for up to 4 days. For longer storage, place the frittata in the freezer where it can last up to 3 months.
• To reheat, unwrap the portion and place it on a microwave-safe plate. Microwave on high for 1-2 minutes or until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
• For best results, avoid reheating multiple times as this can affect the texture and flavor of the frittata.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover frittata on a baking sheet.
  3. Cover it with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Remove the foil for the last 2-3 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Place a slice of frittata on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. If not heated through, continue in 30-second increments until warm.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover frittata in the skillet.
  4. Cover with a lid to trap the heat.
  5. Cook for about 5-7 minutes, flipping halfway through, until heated evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the frittata in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through.
  4. If not heated through, continue in 2-minute increments until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the frittata on a toaster oven tray.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for 10-15 minutes, removing the foil for the last 2-3 minutes to crisp up the top.

• Mixing bowl: A large bowl used to whisk together the eggs, milk, salt, and pepper, and to mix in the cheese, bell pepper, and onion.

• Whisk: A utensil used to beat the eggs and milk together until well combined.

• Slow cooker: An electric cooking appliance used to cook the frittata mixture on low heat for 2 hours.

• Cooking spray: Used to grease the slow cooker to prevent the frittata from sticking.

• Measuring cup: Used to measure out the milk and shredded cheese accurately.

• Knife: Used to dice the bell pepper and onion.

• Cutting board: A surface used to safely dice the bell pepper and onion.

• Serving spatula: Used to serve the frittata once it is cooked and set.

Prep ingredients ahead: Dice the bell pepper and onion the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Mix in a large measuring cup: Whisk the eggs and milk in a large measuring cup for easy pouring into the slow cooker.

Line the slow cooker: Use a slow cooker liner for quick and easy cleanup.

Batch cooking: Double the recipe and store leftovers in the fridge for quick meals throughout the week.