Vegetarian slow cooker rice frittata
This Vegetarian Slow Cooker Rice Frittata combines fluffy rice, sautéed vegetables, and eggs for a nutritious and easy meal. Perfect for a stress-free cooking experience, it features vibrant flavours from spinach, red pepper, and feta cheese.
Cook time 160 min
Prep time 30 min
Ingredients:
1/2 cup white rice1 tbsp olive oil
1 onion
1 red pepper
2 garlic cloves
2 cups spinach
6 eggs
1/2 cup cherry tomatoes
1/2 cup feta cheese
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.
Instructions:
- Lightly grease the inside of the slow cooker with a bit of olive oil to prevent sticking.
- 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.
- 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.
- 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.
- Pour the mixture into the prepared slow cooker, spreading it out evenly.
- 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.
- Once cooked, remove the frittata from the slow cooker and let it cool for a few minutes.
- Slice into wedges and serve warm.
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.
Vegetarian slow cooker rice frittata FAQ:
Cook the frittata on low for 2-3 hours 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.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven before serving.
Yes, you can substitute feta cheese with other cheeses like goat cheese or cheddar, depending on your taste preference.
A 4-quart slow cooker is recommended for this recipe to ensure proper cooking and to hold the volume of ingredients.
If you don’t have white rice, you can substitute with cooked brown rice or quinoa; just ensure they are fully cooked before mixing with the other ingredients.
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.
Nutrition per serving
2 ServingsCalories 630kcal
Protein 33g
Carbohydrates 60g
Fiber 3.73g
Sugar 7g
Fat 36g
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