Slow Cooker Goats Cheese and Red Onion Frittata

5 from 7 votes

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

Course Main Course

Cuisine Slow Cooker

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings

Calories 533kcal

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.

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