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In the world of culinary delights, few dishes can rival the simplicity and satisfaction of a frittata. This Savory Spinach & Egg Frittata is not just a feast for the eyes but also a nutritious option perfect for breakfast, brunch, or a light dinner. With its vibrant colors and hearty ingredients, this dish caters to a variety of dietary preferences while being incredibly easy to prepare in a crockpot. Packed with fresh vegetables and rich in protein, the frittata is a versatile meal that can be enjoyed any time of day.

Crockpot Egg & Spinach Frittata

Discover the joy of cooking with this Savory Spinach & Egg Frittata, a delicious and nutritious dish perfect for any meal of the day. This recipe highlights the versatility of frittatas, allowing for customization with a variety of fresh vegetables and cheeses. Easy to prepare in a crockpot, this frittata is packed with protein, vitamins, and flavor. Enjoy it warm or store leftovers for a quick snack, making it a staple in your home cooking routine!
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Ingredients
  

8 large eggs

1 cup fresh spinach, chopped

1 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/2 cup onion, diced

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

Fresh herbs for garnish (optional)

Instructions
 

Prepare the Crockpot: Lightly grease the inside of the crockpot with cooking spray or a little olive oil to prevent sticking.

    Sauté Vegetables: In a skillet over medium heat, add olive oil. Once hot, add diced onion and red bell pepper. Sauté until they become soft and slightly caramelized, about 5-7 minutes. Stir in the chopped spinach and cook until wilted. Remove from heat and let cool slightly.

      Whisk Eggs: In a large mixing bowl, crack all the eggs and whisk them together until fully blended. Add in the milk, garlic powder, salt, and black pepper, and whisk well to combine.

        Mix Ingredients: To the egg mixture, add the sautéed vegetables (onion, bell pepper, spinach), halved cherry tomatoes, mozzarella cheese, and Parmesan cheese. Gently fold to combine all ingredients evenly.

          Transfer to Crockpot: Pour the egg and vegetable mixture into the greased crockpot, spreading evenly.

            Cook: Cover with the lid and cook on low for 4-5 hours, or on high for 2-3 hours, until the frittata is set in the center and lightly golden on the edges.

              Serve: Once done, turn off the crockpot and let the frittata rest for 10 minutes. Carefully cut into wedges and serve warm. Garnish with fresh herbs if desired.

                Storage: Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

                  Prep Time: 15 minutes | Total Time: 4-5 hours | Servings: 6-8