Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
This is a healthy frittata made in the slow cooker featuring broccoli, Swiss, Cottage Cheese, and Parmesan, and this breakfast is meatless, low-carb, gluten-free, and South Beach Diet phase one.
This is the third time I’ve experimented with cooking eggs in the slow cooker and this Slow Cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
was creamy and delicious, although it did take me three tries to get a combination with broccoli that I thought was enough of a *wow* recipe to share it on the blog. I did like one version with broccoli and mushrooms that tasted quite good, but the mushrooms turned the eggs kind of gray after the long cooking time, and in the end I decided it wasn’t a keeper.
What made this particular recipe appeal to me was how the strong flavor of the Swiss cheese balanced out the broccoli, and the low-fat cottage cheese added a nice creaminess. Have you tried a slow cooker egg dish yet? I recommend it for an easy breakfast option, and there are more ideas below after the main recipe.
This is one of those lovely versatile recipes that can be served for breakfast, lunch, or dinner, and I’m sharing it as my Meatless Monday
post for this week. (You can also find more meatless recipes by clicking the label Meatless Monday
anywhere you see it on the blog, or check my Meatless Monday Pinterest Board
, where there are great ideas from food bloggers from all over the web. I also write a weekly Meatless Monday post for BlogHer
, where I spotlight an interesting meatless recipe every Monday.)
Cut up broccoli into small flowerets and blanch about 2 minutes in boiling, salted water.
Drain the broccoli well and when it’s well-dried put it in the slow cooker.
Put the cottage cheese into a fine strainer and rinse with cold water so only the curds remain.
Grate about 6 ounces of swiss cheese.
Put the drained cottage cheese and grated swiss cheese over the broccoli in the slow cooker. (I used my Ninja Cooker
, but you can use any large oval-shaped slow cooker to make this.
Beat 9 eggs until the yolks and whites are well combined.
Pour the eggs over the broccoli and cheese mixture; then use a fork to slightly “stir” so the ingredients are well combined. Season to taste with salt and fresh-ground black pepper. (I didn’t use much salt.)
Sprinkle 1/4 cup coarsely grated Parmesan over the top.
Cook 2 1/2 – 3 hours on low, or until the frittata is set and starting to pull away from the sides of the slow cooker. Serve hot, with chopped parsley sprinkled on top if desired.
Slow cooker Frittata with Broccoli, Swiss, Cottage Cheese, and Parmesan
(Makes 6-8 servings; recipe created by Kalyn.)
4 cups small broccoli flowerets
1/2 cup low-fat cottage cheese, rinsed and drained
6 oz. Swiss Cheese (low-fat Swiss is best for the South Beach Diet if you can find it)
9 eggs, beaten until whites and yolks are well-combined
1/4 cup (not packed) coarsely grated Parmesan cheese
salt and fresh ground black pepper to taste (I didn’t use much salt)
chopped parsley for serving (optional)
Cut the broccoli into small bite-sized flowerets while you bring a medium-sized pot of water to a boil. Add a little salt to the water and cook the broccoli just 2 minutes; then dump into a colander placed in the sink and let it drain well.
Put the cottage cheese into a fine-mesh strainer and spray with cold water until all only the curds remain. Let the cottage cheese drain well while you grate the Swiss cheese and measure out the Parmesan. Beat the eggs until the whites and yolks are well combined.
Spray the inside of the slow cooker with non-stick spray or mist with olive oil. When the broccoli has drained well, spread it across the bottom of the slow cooker. Layer the cottage cheese and swiss cheese over the top of the broccoli. Pour eggs over and “stir” gently with a fork so ingredients are well-combined. Season to taste with salt and fresh ground black pepper and sprinkle with coarsely grated Parmesan cheese.
Cook for 2 1/2 – 3 hours on LOW, or until the frittata is completely set and starting to pull apart at the sides. Serve hot, with chopped parsley to sprinkle on the top if desired.
This will keep at least a week in the fridge and can be easily reheated in a microwave or in a pan on the stove. For best results, be careful not to microwave too long.
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South Beach Diet / Low-Carb Diet Suggestions:
This frittata is a great choices for any phase of the South Beach Diet or most any other type of low-carb eating plan. It’s best to use low-fat cottage cheese and Swiss for the South Beach Diet, but if you can’t find low-fat Swiss cheese I wouldn’t worry about it. Other low-carb plans would probably prefer full-fat cheese.
Find More Recipes Like This One:
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Eggs Cooked in the Slow Cooker:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Breakfast Recipes Photo-Index Page ~ Slow Cooker from Scratch
Slow Cooker Broccoli Cheese Quiche ~ Danica’s Daily
Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta ~ Kalyn’s Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)