Ingredients
Equipment
Method
- Coat the inside of your slow cooker with softened butter.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chopped onion, sliced mushrooms, sliced garlic, and dried basil. Cook for 2 to 3 minutes, stirring occasionally, until slightly softened.
- Add the chopped red bell pepper. Cook for 4 to 5 minutes, or until all vegetables are tender.
- Stir in the thawed, squeezed-dry spinach and cook for 2 minutes.
- Stir in the sliced kalamata olives.
- Transfer the entire vegetable mixture from the skillet into the prepared slow cooker, spreading it evenly.
- In a large bowl, combine the beaten eggs, crumbled feta cheese, salt, and black pepper. Mix well.
- Pour the egg mixture evenly over the vegetables in the slow cooker.
- Place the lid on the slow cooker.
- Cook on the LOW setting for 2 1/2 to 3 hours or on the HIGH setting for 1 1/2 to 2 hours, or until the eggs are completely set in the center.
- Once cooked, carefully remove the slow cooker insert. Cut the frittata into wedges.
- Serve warm, optionally garnished with fresh strawberries.
Notes
Ensure the frozen spinach is thoroughly thawed and squeezed very dry to prevent the frittata from becoming watery. Cooking times may vary depending on your specific slow cooker model. Do not remove the lid frequently during cooking.
