Vegetarian slow cooker rice frittata

Discover a flavorful and easy Vegetarian Slow Cooker Rice Frittata! With hearty white rice, fresh spinach, juicy cherry tomatoes, and creamy feta cheese, this delightful dish is perfect for breakfast or brunch. Made with simple ingredients like red pepper, onion, and garlic, it's a protein-packed meal your whole family will love. Plus, using a slow cooker means minimal effort and maximum taste! Enjoy this delicious and nutritious frittata with just a few steps.

  • 23 Feb 2025
  • Cook time 160 min
  • Prep time 30 min
  • 2 Servings
  • 9 Ingredients

Vegetarian slow cooker rice frittata

Get ready to enjoy a delightful and nutritious meal with this Vegetarian Slow Cooker Rice Frittata. Packed with fresh vegetables, protein-rich eggs, and flavorful cheese, this dish is perfect for a stress-free, wholesome meal that cooks while you go about your day. Ideal for both beginners and seasoned cooks, this frittata combines the convenience of a slow cooker with the fulfilling taste of a homemade dish.

Ingredients:

1/2 cup white rice
120g
1 tbsp olive oil
14g
1 onion
110g
1 red pepper
80g
2 garlic cloves
6g
2 cups spinach
60g
6 eggs
300g
1/2 cup cherry tomatoes
90g
1/2 cup feta cheese
120g

Instructions:

1. Prepare the Slow Cooker:
- Lightly grease the inside of the slow cooker with a bit of olive oil to prevent sticking.
2. Cook the Rice:
- In a medium pot, bring water to a boil, add the white rice, and cook according to package instructions, usually around 15-20 minutes until tender. Drain any excess water and set the rice aside.
3. Sauté Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and red pepper. Sauté for about 5 minutes until they soften and the onion becomes translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the chopped spinach and cook until it wilts, about 2-3 minutes. Remove the skillet from heat.
4. Combine Ingredients:
- In a large bowl, beat the eggs until well combined.
- Add the cooked rice, sautéed vegetables, halved cherry tomatoes, and crumbled feta cheese to the bowl. Mix until well incorporated.
5. Transfer to Slow Cooker:
- Pour the mixture into the prepared slow cooker, spreading it out evenly.
6. Cook the Frittata:
- Cover the slow cooker with its lid and set it to cook on low for 2-3 hours, or until the eggs are set and the frittata is firm. You can check for doneness by inserting a knife into the center; it should come out clean.
7. Serve:
- Once cooked, remove the frittata from the slow cooker and let it cool for a few minutes.
- Slice into wedges and serve warm.

Tips:

- For a fluffier frittata, whisk the eggs thoroughly to incorporate air before adding them to the slow cooker.

- Feel free to customize the vegetables based on what you have available or prefer. Zucchini, mushrooms, or bell peppers can make great additions.

- Lightly grease the slow cooker with olive oil to prevent the frittata from sticking and to make cleanup easier.

- For extra flavor, season the egg mixture with salt, pepper, and your favorite herbs like basil, oregano, or parsley.

- To ensure even cooking, occasionally rotate the slow cooker insert if your model cooks unevenly.

This Vegetarian Slow Cooker Rice Frittata is a versatile and convenient meal option that offers a delicious way to feature wholesome ingredients in your diet. With minimal prep time and the ability to customize to your liking, this frittata is sure to become a favorite in your meal rotation. Enjoy the simplicity and deliciousness of a homemade dish without the hassle.

Nutrition Facts
Serving Size440 grams
Energy
Calories 630kcal31%
Protein
Protein 33g22%
Carbohydrates
Carbohydrates 60g17%
Fiber 3.73g10%
Sugar 7g7%
Fat
Fat 36g41%
Saturated 14g45%
Cholesterol 670mg-
Vitamins
Vitamin A 520ug57%
Choline 530mg96%
Vitamin B1 0.63mg52%
Vitamin B2 1.26mg97%
Vitamin B3 3.88mg24%
Vitamin B6 0.75mg44%
Vitamin B9 330ug82%
Vitamin B12 2.50ug104%
Vitamin C 70mg79%
Vitamin E 3.24mg22%
Vitamin K 150ug127%
Minerals
Calcium, Ca 410mg32%
Copper, Cu 0.23mg26%
Iron, Fe 6mg56%
Magnesium, Mg 81mg20%
Phosphorus, P 590mg47%
Potassium, K 740mg22%
Selenium, Se 66ug117%
Sodium, Na 890mg59%
Zinc, Zn 4.59mg42%
Water
Water 310g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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