This frittata is full of flavor!
If you’ve yet to try our mouth-watering Spinach and Mozzarella Frittata, you don’t know what you’re missing! This slow cooker recipe creates a savory and filling breakfast that will have you coming back for more.
A frittata is a great alternative to a traditional omelet or scrambled eggs. It is easier to make, because there is no flipping or hovering over the stove. This slow cooker spinach and mozzarella frittata is made even easier because you toss the ingredients into the slow cooker and leave it to bake on its own. Like so many of the healthy slow cooker recipes featured on our site, this dish is easy, convenient, and filled with delicious, healthy ingredients. Whether you are searching for a breakfast or brunch option, or you need a dish to share for a special occasion, this is it.
Spinach and Mozzarella Frittata can be served hot or cold and goes perfectly with a garden fresh salad. We love to experiment by added sauteed mushrooms and goat cheese. What’s your favorite frittata add-in?
Slow Cooker Spinach and Mozzarella Frittata
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup onion diced
- 1 cup 2% mozzarella cheese shredded, divided
- 3 eggs
- 3 egg whites
- 2 tablespoons 1% milk
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1 cup baby spinach chopped, with stems removed, packed
- 1 roma tomato diced
- salt to taste
Instructions
- In a small skillet, add oil and sauté onion on medium heat until tender, about 5 minutes.
- Lightly spray the inside of the slow cooker with nonstick cooking spray. We like to make our own by filling this reusable cooking spray bottle with olive oil or canola oil.
- In a large bowl, combine sautéed onion, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture.
- Cover, and cook on LOW for 1–1 1/2 hours, or until eggs are set and a knife inserted in the center comes out clean.
Nutrition Information
Have you made this recipe?
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Did you love our Spinach and Mozzarella Frittata? Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.
I’m currently dairy free – will the consistency be altered if I leave out the cheese? Will I need more liquid?
Becky, I would increase the milk by another 2 tablespoons.
How do you get it out of the crockpot looking so pretty????
Lissa, Very carefully! When we photograph food, it requires a lot of extra patience. 🙂
I made this today…
For the egg whites, I used 3/4 cup of EggBeaters (Southwestern Style).
It gives the dish a nice bit of zip.
I set the timer for 2 hours and the frittata set quite nicely.
Very simple to make and will be making this again.
What is the advantage of doing this in a slow cooker?
It would seem that pouring the egg mixture into the saute pan after cooking the onions and then cooking at medium heat until the eggs set — like a regular frittata — would give the same, maybe better result faster and with one fewer pot to clean. (Finish it under a broiler, perhaps, to give the mozzerella toping a toast.)
Michael, Sure, using a saute pan works fine too.
I don’t know about your slow cooker but mine (original Crock-Pot) never browns on the bottom, as shown in your photo.
Phil, One of our favorite slow cookers does brown. There are other brands that do as well.
Hi, can this be done in the instant pot? Do you know what settings and time it would be?
Hi Kristie, this recipe is not the best for an Instant Pot.