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Kalyn's Kitchen

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta is delicious and easy for a low-carb breakfast and if you haven’t cooked eggs in the slow cooker you may be pleasantly surprised! 

PIN Slow Cooker Frittata with Artichoke Hearts to try it later!

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta photo of frittata being served with text overlay

I admit I was a little skeptical the first time I tried cooking eggs in the slow cooker.  But that experiment was such a success, and it taught me two things about slow-cooked eggs. First, the finished dish will be a little softer than something similar that’s cooked using higher heat on the stove (which actually makes it perfect to store in the fridge and reheat later.)

And second, the long slow cooking time infuses the eggs with the flavors from the other ingredients in a way that produces delightful results. This Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta would be a lovely dish to put in the slow cooker any time you want breakfast that’s ready in a few hours, or it would be delicious for a mid-day brunch, or a light dinner.

If you haven’t tried eggs in the slow cooker yet, give it a try!

Which Slow Cooker Did I Use?

I made this slow cooker frittata in the Ninja Slow Cooker (affiliate link), which is a large oval slow cooker. If you have the Crock-Pot Casserole Crock Slow Cooker (affiliate link) that’s shaped like a casserole dish, that would also be perfect for this recipe.

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta process shots collage

How to Make Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta:

(Scroll down for complete recipe with nutritional information.)

  1. Start by draining a can of artichoke hearts. (If the budget doesn’t permit the whole artichoke hearts like this, pieces will work just as well.)
  2. I wanted the artichoke hearts spread throughout the egg, so I cut them into pieces that were fairly small.
  3. I also drained the jar of roasted red pepper and cut those quite small as well.
  4. Be sure to spray the inside of the slow cooker well with non-stick spray, then put the artichoke hearts, red peppers, and sliced green onions in the bottom of the cooker.
  5. Beat 8 eggs, until yolks and whites are well combined.
  6. Pour the eggs over the other ingredients in the slow cooker, and give it a gentle stir to evenly distribute the artichokes, peppers, and green onions.
  7. Then sprinkle the crumbled Feta over the top. (Season the frittata with Spike Seasoning (affiliate link) and freshly-ground black pepper. I forgot to do that until after I took this photo!)
  8. Cook on low for about 3 hours, or until the frittata is as firm as you’d like it. (I’d start to check after 2 hours, but it will probably take a bit longer than that.)
  9. Serve hot, garnished with parsley if desired. This will keep for quite a few days in the fridge and can be reheated in the microwave or in a pan on the stove.

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta thumbnail image of frittata served on plate

More Tasty Recipes for Breakfast:

Slow Cooker or Pressure Cooker Breakfast Index ~ Slow Cooker or Pressure Cooker
Mexican Baked Eggs with Black Beans ~ Kalyn’s Kitchen
Spinach Artichoke Egg Casserole ~ Two Peas and Their Pod
Breakfast Casserole with Spinach, and Leeks ~ Kalyn’s Kitchen
Spinach Artichoke Egg Casserole ~ Inside Bru Crew Life

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta

Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta

Yield 8 servings
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta is easy and delicious.


  • 14 oz. can small artichoke hearts, drained and cut into small pieces (you can use artichokes that are already cut, which are cheaper)
  • 12 oz. jar roasted red peppers. drained and cut into small pieces
  • 1/4 cup sliced green onions
  • 8 eggs, beaten well until yolks and whites are completely combined
  • 4 oz. crumbled Feta cheese
  • Spike Seasoning to taste, I used about 1 tsp. (if you don’t have Spike, any all-purpose seasoning will work, see notes)
  • fresh-ground black pepper to taste
  • 2 T chopped parsley for garnish (optional)


  1. Pour out artichoke hearts into a colander placed in the sink and let them drain well.
  2. While artichokes drain, slice the green onions and crumble the feta.
  3. Spray the slow cooker insert well with non-stick spray.
  4. Remove artichoke hearts to the cutting board and pour out the roasted red peppers into the colander to drain.
  5. Cut the artichoke hearts into fairly small pieces (quarters, or smaller if they’re large) and put them in the bottom of the slow cooker insert.
  6. Cut the drained red peppers into pieces about 1/2 inch square and put them into the slow cooker.
  7. Add the green onions to the slow cooker.
  8. Beat the eggs until whites and yolks are completely combined and then pour eggs over the vegetables in the slow cooker.
  9. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed.
  10.  Sprinkle the crumbled Feta over the top and season with Spike Seasoning (affiliate link) and freshly-ground black pepper.
  11. Cook on low for 2-3 hours or until the eggs are as firm as you’d like them and the cheese is melted.  (I cooked mine about 2 1/2 hours, but I think the Ninja might cook a little hotter than some other slow cookers.
  12.  Cut into pieces while the frittata is still in the slow cooker.
  13.  Serve hot, sprinkled with chopped parsley to garnish if desired.


I used my Ninja Cooker, but if you don’t have a Ninja this is perfect to make in the Crock-Pot Casserole Crock Slow Cooker. You can use a 5 or 6 quart oval slow cooker, but the frittata will be a little thicker.

This recipe created by Kalyn after she experimented with this frittata

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 142Total Fat: 10gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 222mgSodium: 396mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta would make a perfect low-carb meatless main dish for any phase of the South Beach Diet or most other low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. Click here to see Slow Cooker / Pressure Cooker Recipes on my other site!

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    29 Comments on “Slow Cooker Frittata with Artichoke Hearts, Red Pepper, and Feta”

  1. Do you happen to have the nutritional facts for this recipe? Thank you!

  2. Can you let us know how "full" it makes the casserole slow cooker? I'm making it for a group and thinking a batch and a half would make the right size servings — I'd like to do it in the casserole crockpot — but if it's too large for that, I think I'd try it in the oven in a larger casserole. And I'm definitely adding fresh garden basil at this time of year!

    • Linda, I've made an egg casserole with 14 eggs in the casserole crock, but that was a bit thick for me. If you double this that would be 12 eggs, which is probably about right, but I haven't actually done it that way so I can't say for sure! Definitely the casserole crock has more surface area though, so it should be fine.

  3. This may sound like a silly question but do you leave the lid on or off for this?

  4. Does this recipe require the 5-6 qt size? Photo looks like it does not. I received a Crockpot Casserole [believe it's 3.5 qt] for Christmas. Would this be large enough?

    • It does say in the recipe to use a 5-6 quart slow cooker, but this is perfect for the crockpot casserole, since it's the surface area that matters more than the depth for this recipe. I love my crockpot casserole for this kind of dish. You might want to brown it in the oven at high heat for 5-10 minutes if you're using the crockpot casserole too! Hope you enjoy. And thanks for the reminder that I need to edit the recipes like this to specify that!

  5. Kari, it would depend on what types of vegetable it is. But the vegetable only needs to be barely cooked, matter what it is. If you enter the vegetable you're thinking of plus the word eggs into the search bar on the site you might find a recipe to give you ideas of how to cook that vegetable before using in this type of dish.

  6. If you do use different veggies, would one blanch or steam them?

  7. So, I hit preview for a comment, and have no idea where it went, so I'm posting again because I'm very curious about this recipe. Forgive the double post… I don't typically comment on blogs and have no idea what I'm doing 🙂
    Have you tried different veggies in the recipe? I am not a fan of artichokes, but I'm wondering if I could substitute broccoli or asparagus instead? This looks delicious and a great go-to for brunch!

    • Nikki, no worries! You can definitely use other vegetables in this. If you enter "slow cooker frittata" into the search bar you can find some other recipes I've posted. Or just adapt and use some vegetables you like.

  8. Jenn, definitely. Use a pan that's about the size of a large oval slow cooker. I'd estimate about 35-40 minutes cooking time at 375F but keep an eye on it.

  9. Could this be baked in the oven instead of the slow cooker?

  10. I just accidentally deleted this comment, but I'm posting it here because I want to respond:

    "Oh so sad. This sounds fantastic (and I love the slow cooker aspect), but if the nutritional analysis is correct, there's between 800 and 1600 mg of sodium in one serving (the higher number if you use egg substitute). I knew the feta would be salty, but I didn't expect quite that much sodium. The goal in our family is 1,500 to 2,200 per day. Perhaps I can try a different frittata in the slow cooker!" from Indy Elmer

    First, why use egg substitute if you're limiting salt; the recipe calls for real eggs, which is what I always use.

    Second, if you need to limit salt you could certainly use a different type of cheese. I think Feta must be one of the highest salt cheeses; something like mozzarella would be good.

    Third, another option would be to use half as much Feta; I'm sure that would still be good.


  11. The oval shape will create more surface space for the egg to spread out and make it about the thickness you'd want for a frittata. You can use a round slow cooker, but the egg will be thicker and take longer to cook.

  12. Why is it necessary to use an oval shaped slow cooker? A round one won't work?

  13. Lydia, you'll love it. And the Ninja is especially perfect for this!

  14. OK, now I'm convinced. Time to try eggs in the slow cooker!

  15. Thanks Kevin; I am really enjoying using the slow cooker this way!

  16. What great flavours in this frittata! I so need to try making one in a slow cooker!

  17. Thanks Joanne. It's really fun how the slow cooking infuses the other flavors into the eggs.

  18. Whoa! I definitely would not have believed that you could slow cook eggs! Love the bright flavors and ingredients in your fritatta!

  19. Jeanette, I've really enjoyed both of the ones I've tried so far!

  20. Kalyn, I would be skeptical too so I'm glad you tried it and found it worked. I actually like the idea of a softer frittata.