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.
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.
Basing your meal on eggs also makes it suitable for the WW Freestyle 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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Slow Cooker Goats Cheese and Red Onion Frittata
- 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.