Slow cooker frittata with spinach, artichokes and feta
A dozen eggs set slowly and gently around spinach, artichokes, roasted peppers and feta in the crockpot, tender all the way through and ready for four easy meals.
- 210 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.43 a serving
- 390 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 cups baby spinach, chopped
- 1 can artichoke hearts, drained and chopped
- ½ cup roasted red peppers, chopped
- ½ red onion, finely chopped
- 4 oz feta cheese, crumbled, divided
- 12 large eggs
- ½ cup milk
From your pantry
- 1 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp garlic powder
Each serving has about 390 calories, 27 g protein, 15 g carbs and 25 g fat, and costs about $3.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby spinach? Kale or arugula works.
- No red onions? White onions or yellow onions work.
- No feta cheese? Goat cheese works.
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Brush the inside of a 6-quart slow cooker with the oil. For easy lifting, lay a long strip of across the bottom and up two sides.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Dolly’s tip: The parchment strip works like handles, so the frittata lifts out whole.the spinach, artichokes, red peppers and onion.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Scatter the vegetables and half the feta over the bottom of the slow cooker.
the eggs, milk, salt, pepper, oregano and garlic powder until smooth. Pour it over the vegetables and scatter the rest of the feta on top.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and cook on low for 2½ to 3 hours, until the center is set and a knife poked in comes out clean.
Timer: 165 min
Dolly’s tip: Check at 2½ hours. Edges pulling away from the sides mean it’s close.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Turn it off, uncover and let it 10 minutes, then lift it out by the and cut into wedges. Leftovers keep 4 days in the fridge.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Beginner dinners ›What to make with eggs and spinach ›What to make with spinach and feta cheese ›