Slow Cooker Spinach and Mozzarella Frittata

5 from 1 vote

This frittata is full of flavor!

Try this super low-carb Spinach and Mozzarella Frittata!

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?

5 from 1 vote

Slow Cooker Spinach and Mozzarella Frittata

This delicious and nutritious frittata is the perfect choice for breakfast or brunch.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 6 people
Serving Size 1 slice
Course Breakfast
Cuisine Italian
Author SkinnyMs.


  • 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


  • 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

Serving: 1slice | Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 180mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Diabetic-Friendly, Keto, Low-Carb, Slow Cooker, Vegetarian

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  1. Sounds delish!!! However I am thinking about using rotel tomatoes instead of roma. Give it a lil' kick!! and serve it for supper instead of breakfast!!! Thanks for the great ideas!!!!!! :))


  3. did it take longer for anyone to cook?????  it has been 1 1/2 hours and mine is still eggy in the middle….putting it in the oven to finish cooking….but smells yummy

  4. This is a delicious frittata…it is a fave… We have tweaked it sometimes when I don't have all the ingredients!

  5. Never had leftovers. To be honest, I'm not big on leftover egg recipes…always best fresh out of the slow cooker. Let us know if you try it and what you think.

  6. This is my favorite recipe from here so far. As previously mentioned, I have found it takes a little longer to cook than specified in the recipe. Usually about an hour and 45 minutes.

  7. Looks amazing! Can I use all whole eggs instead of 3 whole and 3 whites? Will it work out? Also, is it okay if I use my preferred veggies and cheese and add meat? Thanks!

    1. Fran, A pyrex dish should work. Be sure to spray the inside with a non-stick cooking spray before adding the egg mixture.

  8. In the recipe description is says your recipe combines the flavor of garlic, but the recipe doesn't call for garlic?

  9. I'm confused. Directions are for cooking this in a slow cooker, but the photo shows it in an iron skillet. I'd love to try this recipe, but don't have time for a slow cooker for a morning meal. So has anyone tried it on the stove or in the stove?

    1. Betsy, You can cook this in the stove. After sautéing the onions, add the rest of the ingredients to the skillet, cover with foil, and heat in the oven at 350 for about 20 minutes to 1/2 hour.

  10. This is a great recipe! My husband loves it and so do I. One time I forgot to put the milk in it and it didn't hurt it a bit, so now the only thing I do different is to not add the milk. Thank you for such a delicious and easy recipe. 🙂

  11. I’m currently dairy free – will the consistency be altered if I leave out the cheese? Will I need more liquid?

  12. 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.

  13. 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.)

  14. I don’t know about your slow cooker but mine (original Crock-Pot) never browns on the bottom, as shown in your photo.

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