Crockpot Veggie Frittata

Serves: 6 | Cook Time: 2–3 hours on HIGH or 4–5 hours on LOW

Hey there!

Okay, so if you’re anything like me, you love the idea of something warm, cheesy, and packed with veggies—but don’t always love standing over a stove. That’s where this Crockpot Veggie Frittata comes in. You mix everything, toss it in the slow cooker, and boom—brunch, lunch, or even dinner is DONE. It’s hearty, healthy, and super low effort. Plus, the texture turns out so fluffy and perfect, thanks to that slow cook magic.

Let’s get into it!

🛒 What You’ll Need

10 large eggs
1/2 cup milk (any kind)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 zucchini, diced
1 red bell pepper, diced
1 cup fresh spinach, chopped
1/4 cup chopped onion
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Cooking spray or olive oil for greasing

all crockpot veggie frittata ingredients: 10 cracked eggs in a bowl, 1/2 cup milk in a glass, 1 cup shredded cheddar, 1/2 cup grated parmesan, diced zucchini, diced red bell pepper, chopped spinach, chopped onion, small bowls of garlic powder, salt, and pepper

💡 Why I Love This Recipe

This frittata was a total game changer during busy weeks. I made it once on a Sunday, and we had slices ready for a few days. It’s super flexible—use what veggies you have—and it always feels like a little treat without much effort.

No babysitting the stove
Great for using up leftover veggies
Packs well for meal prep
Feels fancy, but it’s SO easy
Clean-up is a breeze

🧠 Why This Recipe Works (Quick Science)

Eggs cook slowly in the crockpot, which gives the proteins time to gently set. That means no rubbery texture! The milk helps soften the eggs and makes the whole frittata feel custardy. Cheese adds richness and helps bind everything together, while the veggies release just enough moisture to keep it light.

🍽 Meal Plan Ideas

Monday lunch: A slice with a green salad and vinaigrette
Midweek dinner: Pair it with soup and crusty bread
Weekend brunch: Serve with fruit and mimosas
On-the-go breakfast: Wrap a slice in foil and reheat in toaster oven

⚠️ Common Mistakes

Not greasing the crockpot well – It will stick, and clean-up will be no fun.
Using too many watery veggies – Like tomatoes, unless you cook them first.
Overcooking – It can go from fluffy to dry fast, so start checking early.
Skipping the cheese – It’s not just flavor; it helps with texture.

🍴 What to Serve With

Fresh fruit or a fruit salad
Sourdough toast or English muffins
Mixed greens with lemon vinaigrette
Roasted potatoes
A smoothie for a full breakfast vibe

❓ FAQ

Can I use egg whites only?
Yes, but it won’t be as rich. Use 12 egg whites to replace 10 whole eggs.

Can I freeze it?
Yep! Slice it, wrap in foil or plastic wrap, then freeze. Reheat in microwave or oven.

Do I need to sauté the veggies first?
Nope! But if you want extra flavor, you totally can.

Can I double it?
Not in a standard 6-quart slow cooker—it’ll take forever to cook through.

👨‍🍳 Tools You’ll Need

Slow cooker (4–6 quart)
Large mixing bowl
Whisk
Measuring cups & spoons
Cutting board & knife
Cooking spray or brush for oil

🔁 Substitutions & Variations

Swap spinach for kale or arugula
Use mozzarella or Swiss cheese instead of cheddar
Add mushrooms, cooked potatoes, or even cooked sausage
Use dairy-free cheese and plant milk for a dairy-free version

⏰ Make-Ahead Tips

Dice all veggies and store in the fridge 1–2 days ahead
Mix eggs and milk and refrigerate until ready
You can fully cook it, slice, and store in the fridge for 4 days

🔄 Leftovers & Storage

Let it cool, then slice and store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave (30–45 seconds) or toaster oven for best texture.

👩‍🍳 Let’s Make It!

Step 1: Prep the veggies

Dice the zucchini and red bell pepper, chop the spinach and onion.

diced zucchini, diced red bell pepper, chopped spinach, and chopped onion neatly arranged on a white cutting board

Step 2: Whisk Eggs, Add Cheese & Seasoning

Crack 10 eggs into a bowl, add 1/2 cup milk, and whisk until mostly combined. Then mix in:

1 cup shredded cheddar
1/2 cup grated parmesan
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

a glass mixing bowl with 10 cracked eggs and 1/2 cup milk, partially whisked so some yolks are still visible

Step 3: Stir in veggies

Fold in the chopped spinach, diced zucchini, bell pepper, and onion.

the colorful diced and chopped veggies being stirred gently into the cheesy egg mixture with a rubber spatula

Step 4: Grease the slow cooker

Spray or brush olive oil around the inside of the crockpot insert.

someone spraying cooking spray into a clean slow cooker insert, coating the sides and bottom

Step 5: Pour and cook

Pour the egg and veggie mixture into the slow cooker and cover.

the colorful egg and veggie mixture being poured into the greased slow cooker insert

Step 6: Cook

Cook on HIGH for 2–3 hours or LOW for 4–5 hours, until set in the center.

Step 7: Slice and serve

Let it cool slightly, then slice and enjoy!

a thick slice of veggie frittata served on a white plate

💬 Wrap Up

And that’s it! You’ve just made a super easy, veggie-loaded crockpot frittata that works for breakfast, lunch, or dinner. If you try this recipe, let me know how it turned out in the comments. Got questions? Drop those too—I’d love to help!

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