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!
More summer slow cooker ideas: slow cooker bbq peach pulled chicken | slow cooker honey garlic ginger chicken
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 summer 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.
Got even more zucchini on hand? Try this summer vegetable stew known as ciambotta. It’s the Italian’s solution to the summer produce inundation and it’s delicious!
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.
Looking for more recipes like this slow cooker frittata?
Try one of these too:
Cheesy Potato Breakfast Casserole with Turkey Sausage and Eggs
Mini Ham Cheese and Spinach Breakfast Pies
Everything Bagel Breakfast Strata
Summer Slow Cooker Frittata
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!
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 308Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 487mgSodium: 872mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 24g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Christina Day
Wednesday 18th of July 2018
Can I prep this in a bowel night before in fridge and just pour in crockpot in the morning you think?
Running to the Kitchen
Tuesday 24th of July 2018
Yes, I would think that would work just fine.
Judie
Sunday 1st of July 2018
This sounds amazing! I just started it in the crockpot and I'm really looking forward to enjoying it in a few hours!
I also wanted to mention that it's a bit frustrating to try to print these recipes when no picture comes up after hitting "print." You have such lovely pictures but none of them go onto the print version. I don't know if you can fix that or not, but hopefully you can!
Running to the Kitchen
Tuesday 10th of July 2018
Most people prefer the print without picture option so as to save ink that's why it's like that!
Tena
Friday 29th of June 2018
any idea on number of servings for this?
Alison
Sunday 11th of February 2018
Just checking, this is 3 hours on low for the regular recipe? I noticed in the comments you told someone they could do 6-7 hours on low with more liquid, so I just wanted to be sure your normal recipe is still 3 hours low (not high)? Thanks so much!
Running to the Kitchen
Sunday 11th of February 2018
Hi Alison- yes, the original recipe is 3 hours on low.
Marlies
Wednesday 16th of August 2017
This looks outrageously good! I'd love to throw in some frozen spinach - do you think that'd add too much liquid?
Thanks so much for the awesome recipe! :)
Running to the Kitchen
Wednesday 16th of August 2017
Just thaw it and squeeze out water before adding, should be fine!