Slow Cooker Pesto Veggie Frittata + [VIDEO]

Slow Cooker Pesto Vegetable Frittata Recipe -- A super easy and healthy meal that takes minutes to prepare. Make with whatever veggies you have on hand! Perfect for breakfast, brunch, or even dinner!

Holy happy Friday loves!

I am taking in an extra dose of those weekend feels, since it is my last weekend here in Portland!

Yes, my life has been flipped, turned upside down from 0-60 these past couple weeks, but all in a good way. I am starting a new job, moving across state lines to New Jersey, AND spending my first week at said new job in California for my first west coast trip evah.

So yeah, I'm in desperate need of some weekend-ing, sunshine, and an extra strong adult bevy...or 6.

And even better that this Friday is a Recipe Redux Friday!

Here's what this month's theme included

Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker

Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.

I could definitely use some slowing and cooling down in this crazy time, so this theme was much appreciated this month.

As I mentioned in my Monday post, I've been trying to focus more on eating locally, which (because I'm frugal) turns out to be more plant-based as well. Despite the whole hoopla going on about coconut oil, meat, and whatever else decides to be the latest food to be villainized, I still feel every food fits, as long as it works for YOU. No documentary, book, TV personality, or even dietitian can tell you what feels best for you.(but we RDs can help get you there! 😉  )

Okay, end rant. Back to food! As I was saying, more locally-sourced ingredients. Got it. I went a little overboard on my last farmers' market trip, mainly because they all looked so good, and because I had cash. I NEVER have cash for this exact reason.

Heads of lettuce that rival the size of a one year old, basil that perfumed my entire car ride home, and a "bargain bag" (my favorite word) full of broccoli, swiss chard, fennel, and more greens for $5. Not to mention a couple dozen eggs, and goat's milk feta which meant one thing and one thing only. FRITTATA.

Eating a breakfast with eggs in it seems to keep more a lot more satisfied than one without...unless it's loaded with avocado. Eggs with avocado? I die.

Now if you saw my WIAW post, you'll see that I served this up a la avocado, and a green salad. What you didn't see is that I ate it for lunch AND dinner the next day. Enter, team I'm too lazy for dinner for the win.

Normally, that would send my stomach into bloat babe city, but after I adapted to eating far less carbs, it is barely an issue now. It's all about doing you boo, right?! My point exactly. 🙂

I topped mine with some homemade hemp seed pesto after having a bushel of basil at my disposal, but feel free to use your favorite recipe or your favorite brand of jarred pesto.

As far as the veggies go, use what you have! Whatever looks good at the farmers' market, grocery store, garden that day -- make it work!

Slow Cooker Pesto Veggie Frittata

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Sinful Nutrition
• Total Time: 3 hours 15 mins
• Yield: 4 servings 1x

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Ingredients

Units USM Scale ½x1x2x3x

• 10 eggs
• ¼ cup coconut milk, or milk of choice
• ½ cup crumbled feta cheese
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes
• 1 cup shredded zucchini, with extra water squeezed out
• 1 cup chopped broccoli
• 1 cup chopped red pepper
• ½ cup chopped fennel
• 2 cups chopped kale
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fennel fronds
• 2 tablespoons pesto

Cook Mode Prevent your screen from going dark

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Instructions

1. in a large bowl, whisk together eggs, spices, milk, and feta cheese.
2. Coat the bowl of slow cooker with non-stick cooking spray.
3. Pour in egg mixture.
4. Add chopped vegetables, and stir to combine.
5. Sprinkle with fresh herbs.
6. Dollop with pesto, cover, and cook on low for 3 hours, or until set.
7. Serve along with a green salad, roasted potatoes, or toast.

• Prep Time: 15 mins
• Cook Time: 3 hours
• Category: Breakfast

[Tweet "A simple #slowcooker pesto frittata packed with farm fresh veggies! #vegetarian #thereciperedux"]

Or if you are a serial scroller (guilty as charged) to just get to the recipe, here's a video on how to put it all together!

Make one of my dishes? Make sure to use the hashtag #sinfulnutrition so I can see your creations!

Make it a great day!

What's your favorite thing to make in the slow cooker?

Do you have a farmers market near you?