Yes, I made a Frittata in my slow cooker. It may seem a bit odd to make something that can easily take 10-15 minutes in the oven for almost 3 hours in a slow cooker, but, I will say this, this frittata came out super fluffy and was evenly cooked. And reheated a lot better than your traditional frittata. I share this recipe with you this week as it may be a welcomed addition to your meal if you are planning an Easter breakfast or brunch next Sunday.
I began by grating 2 zucchinis into a colander and sprinkling it with a 1/2 teaspoon of salt. What I did was grate one zucchini and then sprinkled it with 1/4 teaspoon of salt and then repeated that. After letting it sit for a bit, about 20 minutes, I squeezed the excess juices out of the zucchini. After all the squeezing was done I was left with about a cup of grated zucchini.
After brushing the insert of my slow cooker with olive oil I continued on with making the frittata. I beat 6 eggs with paprika, thyme, salt, pepper and parsley. I then added in the grated zucchini, halved cherry tomatoes and crumbled feta cheese.
I then poured batter into the slow cooker, covered it and set it to cook on low for 3 hours.
I checked on it after about 2.5 hours and it was ready; when I inserted a knife in the center it came out clean.
I tried using a spatula to get the frittata out, but, had much better luck inverting it onto a plate and then flipping it once again.
Slow Cooker Frittata with Zucchini, Tomato and Feta
2 zucchinis, medium sized, coarsely grated with a 1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons fresh parsley, finely chopped
1 cup crumbled feta cheese
3/4 cup cherry tomatoes, halved (about 10-12 cherry tomatoes)
Olive oil for slow cooker
Place the grated zucchini in a colander and sprinkle with a 1/2 teaspoon salt. Let the juices drain for a while and then squeeze out the excess juice with your hands until you are left with one tightly packed cup of grated zucchini.
Grease the insert of the slow cooker with the olive oil.
In a large bowl beat the eggs with the paprika, thyme, salt, pepper and parsley. Add the grated zucchini, the tomatoes and feta cheese. Mix well and then pour into the prepared slow cooker.
Cook on low for 3 hours. Check the frittata after 2 1/2 hours. Frittata is done when a knife inserted in the center comes out clean.
Recipe from The Foodie Corner Blog
2 thoughts on “Slow Cooker Frittata with Zucchini, Tomato and Feta”
Yum! Sounds like a great combination.