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.