Mediterranean Crockpot Frittata

This crockpot frittata is an easy, low carb, high protein breakfast casserole made in the slow cooker with eggs, cheese, roasted red bell peppers, spinach, and feta. It's a reliable breakfast recipe that feels Mediterranean-inspired but still fits right into busy mornings or a simple dinner idea.

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The backstory.

I make egg-based breakfasts all the time, but I wanted one slow cooker recipe that didn't require pulling out a large skillet or babysitting the stove. This egg frittata came from testing the same ingredient combo I use for my stovetop version, then adapting it into a sliceable crockpot version that works every single time.

It's a must make.

This crockpot frittata is one of those recipes you'll come back to again and again.

• Easy and hands-off. Everything layers right into the crock pot and cooks gently while you focus on other things.
• Low carb and high protein. Eggs, cottage cheese, and feta make this filling without feeling heavy.
• Flexible for real life. It works as a breakfast frittata, a brunch dish, or even a light dinner idea when you don't want meat.

Let's talk flavor and texture.

This frittata cooks up creamy but firm, with tender eggs and pockets of melted cheese throughout. The roasted red bell peppers add sweetness, the feta brings salt, and a little pepper and Italian seasoning keep the flavors balanced without overpowering the eggs.

What you'll need.

This slow cooker frittata uses simple ingredients that come together into something satisfying and dependable.

• Eggs: The base of the frittata, cooked low and slow for the best texture.
• Cheese: Feta plus shredded monterey jack or mozzarella for melt and structure.
• Vegetables: Baby spinach, roasted red bell peppers, and green onions for color and flavor.
• Milk and cottage cheese: These blend into the egg mixture to keep it creamy and soft.
• Seasoning: Italian seasoning, salt, pepper, and a touch of hot sauce.

For exact ingredient quantities, please see the recipe card below!

How to make crock pot frittata.

Here's an overview on how to make this recipe. See the recipe card below for complete instructions. Enjoy!

1. Coat the slow cooker with cooking spray.
2. Layer the vegetables and cheese evenly in the crockpot.
3. Mix the eggs, milk, cottage cheese, and seasoning, then pour over the layers.
4. Cover and cook on low until the center is set.
5. Turn off the slow cooker and let rest before slicing.

Make it your way.

This crock pot frittata is easy to customize depending on what you have on hand or who you're feeding.

• Add cooked sausage if you want a heartier option with meat.
• Turn up the heat with extra hot sauce, red pepper flakes, or cayenne pepper.
• Use Herbes de Provence in place of Italian seasoning for a subtle French-inspired flavor.
• Swap feta for goat cheese or use mozzarella instead of monterey jack for a slightly different cheese profile.

How to serve it.

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This crockpot frittata is easy to serve in a variety of ways, whether you're making breakfast, brunch, or a simple dinner.

• Finish each slice with a dollop of sour cream, a sprinkle of green onion, and a little extra cheese if you like.
• Serve warm for breakfast with fresh fruit or toast.
• Add it to a brunch spread alongside muffins or a breakfast salad.
• Pair with a simple green salad for a light dinner.
• Store leftovers and reheat for quick, ready-to-go breakfasts during the week.

Kori's tips.

• Drain the roasted red bell peppers very well to avoid excess moisture in the casserole.
• Use cooking spray so the frittata releases cleanly from the crock pot.
• Let the frittata rest for about 10 minutes after cook time so it sets and slices neatly.

📌 Be sure to save this pin to Pinterest for later!

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