I have always wanted to make frittatas. I always loved them and the idea of adapting them to the crockpot would be perfect. Slow cooker frittatas….what a great idea! They are super super easy. Get some veggies, eggs, cheese, some seasoning, throw it all together in the slow cooker and voila breakfast is cooked for you. You can make this slow cooker frittata at night or the day before, slice and refrigerate in individual pieces and you have breakfast for the rest of the week.
When I started student teaching a year and a half ago, my mornings went from organized and peaceful to crazy and chaotic. I had to figure out how to make breakfast without going insane. I had to get up get myself ready, get both girls ready, have lunches packed, backpacks ready, and would have to stop at two schools, drop them off, and then I would be on my way …..phew. Anyway this recipe for veggie frittata is one of my regular go to’s for easy breakfasts during the week. Easy peasy.
1/2 cup of cheese
1/2 cup sliced mushrooms
1/2 cup chopped asparagus
1 roma tomato diced
1/2 onion sliced onion
1 tsp Italian seasoning
1/2 tsp pepper
Spray slow cooker with olive oil spray/nonstick spray.
Saute veggies in 1 tbs olive oil and transfer to slow cooker.
Mix eggs, Italian seasoning, salt, and pepper. and pour over vegetables.
Slow cook on high on high for 1-2 hours or on low for 3-4hours.