This slow cooker frittata is bursting with grated zucchini, sun dried tomatoes, basil and prosciutto then topped with a simple arugula salad. Great for a summer breakfast or dinner! Watch the video above to see how easy it is to make.
I’m totally that person that associates the slow cooker with winter. It literally makes zero sense if you think about it. It’s a small counter-top appliance that barely gives off any heat. Why would you want to use that in the winter and not in the summer when the house is scorching and turning on the oven only exacerbates the heat situation.
Yeah, you wouldn’t. Which is why me and some of my best blogging girlfriends are back this month with 5 healthy summer slow cooker meals!
I’m bringing a slow cooker frittata to the table. Frittatas are one of my go to easy dinners when all else fails.
They’re awesome for “clean out the fridge” type meals but with a little planning, they can also make one heck of a put together dinner to impress.
Before we get into this summer slow cooker frittata let’s take a look at what everyone else whipped up!
Eating Bird Food – Slow Cooker Ratatouille
Load your summer farmers market haul into the slow cooker for a delicious ratatouille that you can use in a variety of ways. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet.
The Healthy Maven – Slow Cooker Sweet and Sour Chicken
No need to order takeout with this Slow Cooker Sweet and Sour Chicken. Perfectly tart and sweet all at the same time, this easy, one-pot dinner recipe is sure to be a family favorite!
Lexi’s Clean Kitchen – Caribbean Pulled Chicken Lettuce Wraps
Caribbean flavors come together in this delicious slow cooker pulled chicken that’s topped with a simple fresh mango salsa. Make it a light, yet hearty meal by piling this flavorful chicken into your lettuce wraps, top with your favorite add-ons, and devouring!
Food Faith Fitness – Slow Cooker Mango Chicken and Sweet Potato Bowls
This whole30 approved slow cooker mango chicken has a sweet mango coconut sauce and sweet potatoes! It’s a healthy, one pot meal that’s perfect for busy weeknights!
Back to the frittata…
It hasn’t quite hit yet, but it’s coming. The zucchini inundation that is.
In a month or so I guarantee you’re at some point going to find yourself with more zucchini than you know what to do with. This recipe uses up a whole large one to help you make a dent in that stash.
Add some sun dried tomatoes, basil, prosciutto (imported- always!) and parmesan (unless you want to keep things paleo) and this slow cooker frittata is bursting with summer flavor.
Make sure everyone gets a bit of the simple arugula salad on top for a refreshing peppery bite and you’ll be happy you dragged the slow cooker out of it’s usual summer hibernation.
- 10 eggs
- 1/4 cup unsweetened non-dairy milk (I used almond milk)
- 1 large zucchini, grated and excess water squeezed out
- 1/4 cup + 2 tablespoons chopped sun dried tomatoes, divided
- 1/4 cup fresh basil, chopped
- 2 ounces prosciutto, torn into pieces
- 1/2 cup grated parmesan cheese (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- 1/2 cup baby arugula
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- Whisk eggs and milk together in a large bowl.
- Add zucchini, 1/4 cup sun dried tomatoes, basil, prosciutto, parmesan if using and spices to the bowl and stir until combined.
- Line a 6.5 quart slow cooker with parchment paper and pour the mixture into the slow cooker.
- Cover and cook on low heat for about 3 hours until the middle of the frittata is set.
- Remove by lifting the edges of the parchment paper out of the slow cooker.
- Whisk olive oil and vinegar together in a small bowl. Add arugula and remaining 2 tablespoons of sun dried tomatoes, toss until combined.
- Let cool for a few minutes, top with arugula salad then slice and serve.