28.09.2016
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25.08.2014

142 ratings, avg : 3.15
3-4
3.5lt

Keep your kitchen cool with this super easy frittata made in the slow cooker. Courgettes (zucchini), cherry tomatoes and feta cheese join our eggs to make a delicious, light and summery dish.

I may have mentioned this before, but I really don’t understand people who say the slow cooker is a wintery appliance. Sure, it makes great soups and stews which are generally enjoyed more in the lower temperatures, but it makes nearly anything else as well. So why not take advantage of the fact that it won’t make your kitchen feel like a bikram yoga studio? My oven has been out of commission since I think June. I can’t bring myself to turn it on when my kitchen thermostat reads 30C (yeah, imagine what it’s like outside when it’s so hot in the house…). And now that I have a little chewing machine running around under my feet, I hate to attempt anything that involves a hot stove as well. Westley seems to know the exact second that I have to give my full attention to something else (be that a frying pan or my um, phone), and that’s when he chooses to jump on the couch and go for the cushion he really really really wants to eat. So yes, the slow cooker has been my best friend this summer, and if it wasn’t for that we’d have been eating take out every day.

So, the recipe. I’ve used Greek summery ingredients, courgettes (zucchini in the US – sorry I keep repeating this but you know, SEO and all that), cherry tomatoes (actually I think mine were what you call grape or acorn tomatoes but they’re more or less the same thing) and feta cheese. The frittata base is a good one to use and then switch things up according to your own preferences or fridge contents, so feel free to experiment with the veggies or cheese.

A couple of notes. As you can see from the icon on the left, I used a 3.5lt slow cooker. If yours is larger adjust the quantities accordingly, otherwise your frittata will be too thin and the cooking times will be off. Also, I’m going to be honest. The one issue I had here was the washing up. The egg sticks to the stoneware and needs a bit of a scrub afterwards. Next time I might try lining the crock with grease-proof paper to see what happens. One thing is certain though. There will definitely be a next time. This was really easy, and really tasty. A keeper.

Ingredients

2 courgettes (zucchini), medium sized, coarsely grated + 1/2 tsp salt

6 eggs

1/4 tsp sweet paprika

1/4 tsp thyme, dried

1/4 tsp salt

1/4 tsp black pepper, freshly ground

3 Tbs parsley, finely chopped

150 gr feta cheese, crumbled

10 cherry tomatoes, halved

few drops of oil for stoneware

Step 1

Place the courgette (zucchini) in a colander and sprinkle with 1/2 tsp salt. Let the juices drain for a while and then help it along by squeezing with your hands till most of the liquid has come out. At the end you should have one tightly packed cup of grated courgette.

Step 2

Grease the slow cooker stoneware with the oil. Beat the eggs, paprika, thyme, salt, pepper and parsley in a large bowl. Add the grated courgette, tomatoes and crumbled feta. Mix well and pour mixture into the slow cooker.

Step 3

Turn on low and leave for about 3 hours. All cookers vary so check your frittata after 2 ½ hours or when the surface in the middle looks dry. Insert a knife in the centre; it’s ready if the knife comes out dry of any juices. Mine took exactly 3 hours.

The recipe was inspired by this one on Kalyn’s Kitchen. I later realised that Kalyn also has a recipe for a Greek Frittata with Zucchini, Tomato, Feta and Herbs, made on the stove and finished under the broiler. I highly recommend any of Kalyn's frittatas, or other recipes for that matter!

142 ratings, avg : 3.15

So, what do you think? Leave me a comment!

29 Comments

  • Reply
    26/08/2014

    i always love making frittatas but never made one with a slow cooker before, definitely something that i need to try!

  • Reply
    26/08/2014

    I LOVE that you made this in the slow cooker, what a neat idea! It’s a perfect way to keep the house cool during the hot summer. How would you recommend adjusting the recipe for a 5 qt slow cooker? Would I need to increase the quantities quite a bit?

    • Reply
      26/08/2014

      Thank you! A cool house is always a good thing in the summer! For 5qt I would increase the quantities by another half, so 3 med zucchini (1 1/2 cup grated, drained and squeezed) – 9 eggs, 15 cherry tomatoes, 225 gr feta etc etc. I would be a good idea to check on it after 2 hours, as it might be slightly thinner than mine… Good luck, hope you like it!

  • Reply
    Erin
    11/01/2015

    Any nutritional info so I can see how many Weight Watchers points each serving is?

    • Reply
      11/01/2015

      Hello. There are several sites which will give you nutritional info for any recipe. I suggest you search using the term “calculate nutritional information for recipe” or something similar. Hope this helps!

  • Reply
    Joseph
    20/01/2015

    Do you have any difficulty getting the frittata out of the slow cooker? Any tips would be gratefully received.

    • Reply
      20/01/2015

      Truth be told this isn’t the easiest thing to get out of the stoneware. Personally I cut it before taking it out with a large fish slice. If for some reason I wanted it whole, I would probably try lining the crock with grease-proof (parchment) paper before cooking. Let me know how it goes!

  • Reply
    lorraine
    12/06/2015

    why would you cook something for 3-5 hrs. when you can do it for maybe 30-60 mins?

    • Reply
      13/06/2015

      Well, there are several reasons, for me at least. Cooking in the slow cooker doesn’t require any attention. I would never leave the house if my oven was on, but I don’t mind letting the slow cooker work all on its lonesome. Also, sometimes it’s nice to do the prep for dinner, then get some other important jobs done before serving it. Like going out for a pre-dinner drink or coffee. Finally, the cost of electricity consumption for 5 hours of slow cooking is nothing compared to an hour of having the oven on. Oh, one more, here in Greece it’s getting super hot. Can’t even imagine having the oven on in the summer, whereas the slow cooker doesn’t heat up the kitchen!

      • Reply
        Maryanne
        12/07/2015

        This is a wonderful recipe and thank you for sharing it.

        An unattended appliance is a fire hazard. If the slow cooker were to short out electrically, then a fire could start. When no one is in the home, this could be a disaster. There are many people who go to work and leave the slow cooker going with no one at home.

        • Reply
          13/07/2015

          Thank you for your input Maryanne.

        • Reply
          Angela
          10/03/2016

          You could apply this to anything electrical left on standby like a TV. It’s a low risk.

  • Reply
    Kristi
    13/06/2015

    Do you leave the lid on or off to cook?

    • Reply
      13/06/2015

      Lid on! There will be some condensation under it towards the end of cooking time, but it won’t ruin the frittata. You can lift the lid and quickly turn it upside down to avoid letting the water fall back in.

  • Reply
    Lise
    19/07/2015

    sticky mess to clean up? Soak dish in hot water and sprinkle baking soda, leave for a bit….will clean up in a snap! Still stuck on, sprinkle more baking soda and scrub…you’ll be amazed! Cheap and better for the environment than other products you’re probably buying!

  • Reply
    Melissa
    08/09/2015

    I made this yesterday with a few substitutions and it turned out great! I used what I had on hand – grated yellow squash instead of zucchini, 1 T of dried parsley, and 2 chopped up Roma tomatoes. I only added about half of the feta that was called for in the recipe. It reheated great for lunch today.

    • Reply
      09/09/2015

      Yay! So glad it was a hit! I love the sound of the yellow squash, it’s not so easy to find here in Greece. And thanks a million for coming back to comment :)

  • Reply
    Susan
    14/10/2015

    I’ve been making frittatas similar to this for a while in the oven, but can’t wait to try it in my slow cooker. I suggest adding chopped onions and toasted pine nuts to the tomato & feta–it adds so much flavor and some light crunchiness! I’ve never tried adding zucchini, so I look forward to tasting that. Thanks!

    • Reply
      Susan
      14/10/2015

      I see what appears to be Greek writing under my name above. I’m American and don’t know how that appeared or what it means. I can only hope that it’s polite?

      • Reply
        15/10/2015

        Hmm, I’m not sure what that writing might have been… Maybe an automated response by WordPress? My main site is Greek so maybe the response to comments (e.g. “awaiting approval” or something like that) might be in Greek… I will look into it, thanks for letting me know. I’m sure it was polite :)

    • Reply
      15/10/2015

      Hi Susan. The onions and pine nuts sound like lovely additions, thanks for the tip! I would love to hear from you when you try the frittata in the slow cooker!

  • Reply
    07/04/2016

    Can i use the oven instead of slow cook?? How much time?? Will sure do!! :)

    • Reply
      07/04/2016

      Yes you can cook this in the oven, I would go for 180C temperature (350F). The time will depend on how thick your frittata is (how small or large the dish is for this quantity of ingredients) but I would imagine it would be between 30 and 45 minutes. You want the eggs to set, and for the frittata to turn a nice golden colour (something it doesn’t really do in the slow cooker). Good luck!

  • Reply
    Tom
    16/04/2016

    I’m a single older male and not well versed in cooking, but I don’t know if a Fritatta is a piece of bread (like a pizza crust) or does the recipe form it’s own crust, like say an omelet? Thanks for helping! Tom

    • Reply
      16/04/2016

      Hi Tom! Frittatas are crustless, so yes they are more like omelettes! Thicker though, and usually made in the oven, or started off in a pan and then put under the grill. The slow cooker method is, however, way easier :) Thanks for visiting!

  • Reply
    Muriel Kopol
    08/08/2016

    I do not know how to convert “150 gr feta cheese, crumbled” into ounces.

    • Reply
      09/08/2016

      The best way to convert measurements is to Google “how to covert .. to ..” So in this case “grams to ounces”. One ounce is roughly 28 grams. So 150 grams is about 5 to 5 1/2 ounces. Hope that helps!

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