Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta
This Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is perfect for a day when you’re busy and want a breakfast that cooks without you having to watch it. And this slow cooker frittata is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet Phase One; use the Diet-Type Index to find more recipes like this one.
Strangely enough, I used to be much better at eating breakfast when I had to go off to work every morning. Back in those days I had to be organized, so I always made Egg Muffins or Breakfast Casseroles on the weekend to microwave during the week. My breakfast habits had gotten more and more sporadic since I’d been working at home, and recently I vowed to get back to my healthy breakfast routine.
It was a combination of very hot weather and that commitment to a healthy breakfast every day that finally inspired me to try eggs in the slow cooker, and I was thrilled with this Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta. I used my Ninja Cooker to make this savory Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta, but this type of recipe is also perfect to make in the Crock-Pot Casserole Crock Slow Cooker.
This frittata cooked in the slow cooker was a little softer than eggs cooked in the oven or on the stove, but it also seemed like the flavors of the other ingredients were infused into the egg a bit more. The top doesn’t really brown in the slow cooker, so I was glad I used colorful ingredients, but this is definitely something I will make again. And if you’re more of an oatmeal or cereal for breakfast person, this Meatless Monday slow cooker recipe would be just as good for a light lunch or dinner. (You can find more meatless recipes with the label Meatless Monday or by checking Vegetarian Recipes in the recipe index.)
I had baby kale that had been in the fridge a while, so I gave it a good soak in the salad spinner to perk it up. Chop the roasted red peppers (from a jar) into smallish pieces. Crumble the Feta cheese so it’s ready to go. Green onions are optional, but I love them in egg dishes like this. Beat eggs until the whites and yolks are completely combined.
I made this frittata in my Ninja Cooker, but you can use any large oval-shaped slow cooker. I did love being able to cook the kale in the Ninja, but if you don’t have a Ninja, just cook it briefly in a pan on the stove. You just need to cook the kale until it wilts down into a flat layer, not more than a couple of minutes. When the kale is soft, add the red pepper and green onion and pour over the beaten eggs. Stir with a fork so the mixture is well combined, and season with Spike Seasoning and black pepper. (Remember the top won’t brown, so you want to be able to see the colorful ingredients.
Then sprinkle over the crumbled feta and cook on low for 2 1/2 – 3 hours, or until the frittata is completely set and cheese is melted I’m sorry I got such a poor photo of the finished product, but hopefully you can tell from the other pictures that this was delicious!
Serve hot, with a little sour cream to add at the table if desired!
More Tasty Slow Cooker Breakfasts:
Low-Carb Egg Burritos for a Crowd ~ Kalyn’s Kitchen
Slow Cooker Breakfast Recipes Index ~ Slow Cooker or Pressure Cooker
Slow Cooker Egg Casserole with Sausage, Peppers, Cottage Cheese, and Cheddar ~ Kalyn’s Kitchen
Top 20 Slow Cooker Breakfast Recipes ~ Slow Cooker or Pressure Cooker
Slow Cooker Joyful Almond Oatmeal ~ Apron Strings
Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta
Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is perfect for when you want breakfast that cooks without you having to watch it.
- 1 – 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
- 5 oz. baby kale
- non-stick spray or oil (to spray the slow cooker if you don’t use the Ninja)
- 6 oz. roasted red pepper (from a jar), diced fairly small
- 1/4 cup sliced green onion
- 4-5 oz. crumbled Feta
- 8 eggs, well beaten
- 1/2 tsp. Spike seasoning (or other all-purpose seasoning blend)
- fresh-ground black pepper to taste
- low-fat sour cream for serving (optional, but good)
- Wash kale if needed, and spin dry or dry with paper towels.
- Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high.
- When the oil is hot, add the kale and saute until it’s softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan.
- If you’re using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.
- If you’re using the Ninja Cooker, turn to Slow Cook/Low setting.
- Drain red peppers and chop into fairly small pieces.
- Slice the green onions and crumble the Feta.
- Add the chopped red pepper and sliced green onion to the slow cooker with the kale.
- Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined.
- Season with Spike Seasoning and black pepper, then sprinkle on the Feta.
- Cook on low for 2 – 3 hours, or until the frittata is well set and cheese is melted. I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that.
- I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don’t use the Ninja Cooker.
- Serve hot, with a dollop of low-fat sour cream if desired.
- This will keep well in the fridge for several days and can be reheated in the microwave. (Don’t microwave too long or it will get rubbery.)
I used my Ninja Cooker, which made it easy to saute the kale right in the slow 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 with inspiration from several cookbooks and food blogs where she saw egg dishes cooked in the slow cooker.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is loaded with low-carb ingredients and should be great for most types of low-carb diet plans. And as long as you don’t overdo it on the Feta or low-fat sour cream, this would make a great meatless breakfast, lunch, or dinner for any phase of the South Beach Diet.
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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