Low Carb Slow Cooker Frittata Recipe

4 from 11 votes

This slow cooker vegetarian frittata makes an easy low carb breakfast, lunch or supper and can be modified lots of ways.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Breakfast, Brunch

Cuisine: American

Keyword: crock pot vegetable frittata, low carb frittata, slow cooker eggs

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

6 large eggs, beaten
Salt and pepper
3/4 cup chopped artichoke hearts
1/2 chopped seeded tomato
1/4 cup chopped yellow bell pepper
1/4 cup chopped green onion
1/4 cup grated reduced-fat cheddar cheese

Instructions

Ideal slow cooker size: 6-Quart.
Coat the slow cooker with nonstick cooking spray.
Whisk together the eggs and vegetables and pour into the slow cooker.
Cover and cook on LOW for 1 to 2 hours, or until set.
Sprinkle evenly with grated cheese.
Cover and turn off the slow cooker. Let sit until the cheese is melted, about 5 minutes.
Cut into 4 equal pieces.

Notes

Serving size: 1/4th recipe

WW Points: 1

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

4 SmartPoints (Green plan)

1 SmartPoints (Blue plan)

1 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Use whatever vegetables you have on hand. I used a combination of chopped artichoke hearts (leftover from my slow cooker artichoke dip), green onion, yellow bell pepper and tomato.

Chopped cooked bacon, sausage, ham or veggie crumbles would be good in it too.

Nutrition