Greek Frittata with Spinach Goat Cheese and Roasted Red Bell Peppers

Surprise! You can make brunch in a slow cooker. This veggie-packed frittata is infused with Mediterranean flavors. Invite your friends over, toss a fresh fruit salad, toast some whole-grain country bread, and you’re ready for an almost effortless get-together.

Slow Cooker Size/Shape: 3- to 4 1/2-quart round (preferred) or oval

Slow Cooking Time: 2 1/2 to 3 hours on low

Servings: 6

Serving Size: 1 wedge per serving


  • Cooking spray
  • 4 large eggs
  • 4 large egg whites
  • 1/3 cup low-fat milk
  • 1/2 teaspoon dried oregano (crumbled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces frozen chopped spinach, thawed, drained, and squeezed until very dry
  • 1/2 cup bottled roasted red bell peppers, drained, patted dry, and chopped
  • 3 ounces soft goat cheese, crumbled
  • 2 small thinly sliced green onions


  1. Lightly spray the slow cooker with cooking spray.
  2. In a large bowl, whisk together the eggs, egg whites, milk, oregano, salt, and pepper. Stir in the remaining ingredients. Pour into the slow cooker.
  3. Cook, covered, on low for 2 1/2 to 3 hours, or until set (the frittata doesn’t jiggle when the slow cooker is gently shaken). Using a wide spatula, gently lift the frittata out of the slow cooker. Transfer to a cutting board. Let stand for 5 minutes before slicing.

Source: American Heart Association,

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