I’m not sure how September is here already, time has really flown for me. A whirl of summer holiday activities for the children, a short holiday, and it seems the summer is nearly over as the leaves are turning reddish brown and the nights are drawing in. My youngest is also about to start Reception and it is time for me to get prepared! The slow cooker will undoubtedly come to my aid, as always, as I can leave it cooking and return to a hot meal ready for us all.
With the arrival of September and slow cooker season, it is also time for the return of the Slow Cooked Challenge, the linky run by Janice from Farmersgirl Kitchen and I. While I managed to keep slow cooking over the summer, now is the time for slow cooking to come to the fore. Check out Janice’s great recipe and method for slow cooked ham for cold cuts now.
Today I’m sharing a recipe for a slow cooker goats cheese and red onion frittata, which only takes a couple of hours to cook and would be perfect for when you are short on time. While I was on holiday in France in August I enjoyed a lot of warm goats cheese salads and so they inspired me to use goats cheese here. Frittatas are so versatile as you can use whatever ingredients you have in the fridge. I used red onion and red pepper with my goats cheese this time. They’re a great recipe for clearing out the fridge.
- 6 medium free-range eggs
- 50 ml semi-skimmed milk
- Salt and pepper to season
- 1 large red onion cut into wedges
- 1 red pepper sliced
- 1 tsp olive oil to oil the pot
- A couple of sprigs of fresh rosemary
- 70 g goats cheese I used goats cheese with rind
Whisk the eggs and milk together in a jug and season.
Oil the inside of the ceramic slow cooker lot to prevent sticking. Alternatively you could line the pot with baking parchment.
Place the onion and pepper in the pot and pour over the egg mixture. Slice the goats cheese and place the pieces on the top, pressing them in slightly. Place the fresh rosemary sprigs on top.
Cook on high for approx 1 hour to 1.5 hours or until the edges of the frittata are brown and the eggs are all cooked through. I used a skewer to test the centre.
Cut the frittata in half with a knife and use a fish slice to remove the two halves of the frittata from the pot. Or, if you lined the pot with baking parchment, lift it out.
Serve with a green salad and crusty bread.
Slow Cooked Challenge September
If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. Each month there will be a theme e.g. soup, dessert, vegetarian or an open challenge.
This month the theme is OPEN, any kind of slow cooked recipe is welcome, let’s get slow cooking again!
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and BakingQueen74
- Use the Slow Cooked Challenge logo (above) in your post
- If you use Twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.