Slow Cooker Frittata with Goats Cheese and Red Onion

Today I’m sharing a recipe for a slow cooker frittata, which only takes a couple of hours to cook and would be perfect for when you are short on time. Filled with chunks of goats cheese and red onion, and easily adaptable to the contents of your fridge!

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.

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.

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.

I also have recipes for courgette frittata with mint and halloumi frittata with red peppers, check them out now for more light lunch options.

Ingredients

Here’s what you will need to make this recipe, get the quantities in the recipe card further down:

• olive oil – to oil your slow cooker pot
• eggs
• milk – I use semi-skimmed as that is what I keep in the fridge. You could use skimmed or whole milk instead.
• red onion – this adds colour and flavour. Use normal brown onion if you prefer.
• red pepper – for a variation you could use green or yellow peppers, halved cherry tomatoes etc.
• goat’s cheese – if you prefer another cheese like Brie. Cheddar or Camembert, use that instead.
• fresh rosemary 

Method

1. Whisk the eggs and milk together in a jug and season.
2. Oil the inside of the ceramic slow cooker pot to prevent sticking. Alternatively you could line the pot with baking parchment. 
3. 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.
4. 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.
5. 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. 
6. Serve with a green salad and crusty bread.

Basing your meal on eggs also makes it suitable for the WW plan, though you might want to use less goats cheese if you are tracking the points.

Like an omelette, a slow cooker frittata is great light meal. Add sweetcorn, tuna, chunks of ham, bell peppers, tomatoes, or whatever you need to use up first!

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Recipe

Slow Cooker Goats Cheese and Red Onion Frittata

A summery lunch recipe for a frittata with goats cheese, red pepper and red onion made in your slow cooker

5 from 5 votes

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Course: Main Course

Cuisine: Slow Cooker

Keyword: frittata

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 2

Calories: 533kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 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

UK Measurements - US Measurements

Equipment

round slow cooker

Instructions 

• Whisk the eggs and milk together in a jug and season.
  6 medium free-range eggs, 50 ml semi-skimmed milk, Salt and pepper
• Oil the inside of the ceramic slow cooker lot to prevent sticking. Alternatively you could line the pot with baking parchment. 
  1 tsp olive oil
• 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.
  1 large red onion, 1 red pepper, 70 g goats cheese, A couple of sprigs of fresh rosemary
• 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.

Notes

Slow cooker size: I cook this in a round 3.5 litre slow cooker.

Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!