Ever thought your slow cooker was just for soups and stews? Think again! This recipe is delicious proof that you can make just about anything in a slow cooker—even a perfectly fluffy, savory frittata. It’s the ultimate set-it-and-forget-it brunch or weeknight meal. The secret weapon? A simple paper towel trick that guarantees a flawless, moisture-free result every single time. Get ready to be amazed!
Ingredients
• 1/4 cup / 55 g ghee or other healthy cooking fat, divided
• 1 medium / 110 g yellow onion, chopped
• 4 cloves garlic, minced
• 14.1 oz / 400 g dark-leaf kale, chopped and tough stalks removed
• 1/2 cup / 120 g Red Pesto
• 16 large eggs
• 1 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 teaspoons dried Italian herbs
• 2 tablespoons / 8 g freshly chopped parsley
• 8.8 oz / 250 g soft goat cheese or feta cheese
• Hot sauce, for serving (optional)
Instructions
1. Preheat a 5- to 6-quart slow cooker. Grease the inside of the bowl with 1 tablespoon of the ghee.
2. In a large skillet, melt the remaining 3 tablespoons of ghee over medium-high heat. Add the onion and cook for 5 to 8 minutes, until lightly browned.
3. Reduce the heat to medium, add the garlic and chopped kale, and cook for about 5 minutes, stirring occasionally, until the kale has wilted.
4. Transfer the kale and onion mixture to the prepared slow cooker. Add the pesto and toss until the kale is evenly coated.
5. In a large bowl, crack the eggs and season with salt, pepper, Italian herbs, and fresh parsley. Lightly beat with a fork until just combined.
6. Pour the egg mixture over the kale in the slow cooker. Dot the top with chunks of goat cheese.
7. Place 2 layers of highly-absorbent paper towels or a clean tea towel directly on top of the slow cooker bowl, ensuring it covers the opening. Secure the lid on top.
8. Cook on low for 3 hours, or until the center is set.
9. Serve warm, topped with optional hot sauce.
Nutritional Information
• Nutrition
• MAKES: 8 servings
• PREPARATION TIME: 15 minutes
• COOKING TIME: 3 hours
• PER SERVING
• Total carbs: 7.5 g
• Fiber: 2.5 g
• Net carbs: 5 g
• Protein: 21.1 g
• Fat: 30 g
• Energy: 378 kcal
• Macronutrient ratio: Calories from carbs (5%), protein (23%), fat (72%)
Pro Tips
• Pro-Tips
• Place 2 layers of highly-absorbent paper towels or a clean tea towel over the slow cooker bowl before putting on the lid. This is crucial for absorbing condensation and preventing a soggy frittata.
• Not a fan of goat cheese? Crumbled feta, shredded sharp cheddar, or a dairy-free alternative work beautifully in this recipe.
• Store leftovers in an airtight container in the refrigerator for up to 5 days. This frittata also freezes well for up to 3 months; simply thaw and reheat.
FAQ
Q: Why do I need a paper towel for this slow cooker frittata
A: The paper towel is a crucial trick to absorb condensation from the lid. This prevents water from dripping onto the eggs, ensuring your slow cooker frittata has a perfectly fluffy, savory texture and isn’t soggy.
Q: Can I use different vegetables or cheese in this crockpot frittata
A: Absolutely! This recipe is very versatile. Feel free to swap kale for spinach or chopped bell peppers. Instead of goat cheese, crumbled feta, shredded sharp cheddar, or a dairy-free cheese will also work beautifully.
Q: How do I know when the frittata is done cooking
A: Your slow cooker frittata is ready when the center is firm and no longer jiggly. You can test it by inserting a knife into the middle; it should come out clean. This typically takes about 3 hours on the low setting.
Q: Is this frittata recipe good for meal prep
A: Yes, this is an excellent recipe for meal prep. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months, making it a perfect make-ahead brunch or weeknight meal.
