Today I’m sharing a recipe for a slow cooker frittata 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.
Jump to:
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.
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
- Whisk the eggs and milk together in a jug and season.
- Oil the inside of the ceramic slow cooker pot 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.
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
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
Equipment
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.
Cat says
I would never have thought to make a frittata in a slow cooker and love the addition of goat’s cheese x
Sylvia @ Happiness is homemade says
Your frittata looks absolutely delicious! I have to bookmark it for the future so I can try and make it in my slow cooker 🙂 I feel like I’m not using it enough!
hijackedbytwins says
Yes please! You have combined some of my favourite flavours. This is a must try. Thank you for sharing with #CookBlogShare x
Kavey F says
I’m always so impressed with the variety of different recipes you create in the slow cooker! Love frittata!
bakingqueen74 says
Thanks Kavey, I do enjoy trying new things in the slow cooker.
Corina says
I’m so pleased this challenge is back. My little girl is starting school soon and I know I’m going to need some more slow cooker inspiration so I can spend time with her after school rather than having to start cooking dinner then!
bakingqueen74 says
That’s great Corina! Exactly the reason I will be slow cooking again as well.
Jac -Tinned Tomatoes (@tinnedtoms) says
Added the challenge to The Food Blog Diary for you. BTW is that fish on top of the frittata, I don’t see it in the recipe. I am rather hoping you say no.
bakingqueen74 says
Thanks Jac, no it’s goats cheese only!
Janice @FarmersgirlCook says
Looks amazing, Lucy. I’ve never thought of cooking eggs in the Slow Cooker, must give it try.
bakingqueen74 says
Thanks Janice, I do remember Dom’s omelette from the challenge a while back too!