This Slow Cooker Potato Spinach Frittata is hearty, cheesy, and super easy to make. Eggs, frozen hash browns, spinach, sun-dried tomatoes, and three cheeses cook together into a satisfying, sliceable dish. It is a hands-off recipe that works for brunch, breakfast for dinner, or meal prep.
Recipe at a glance
- What it is: A simple, light egg frittata that cooks hands-free
- Prep time: 10 mins
- Main ingredients: eggs, spinach, potatoes, and cheese
- Why it qualifies as lazy: All ingredients are mixed and cooked in one pot. No cutting involved.
- Prep time: 10 min Cook time: 1.5 hours on high
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💜 Why I love this recipe
Behind the scenes confession: The day I photographed the recipe for this post, I made a mistake. I stirred it when I shouldn't have, and I ruined a whole batch for photo purposes. I had to make it twice and was left with a LOT of frittata in my refrigerator.
What happened next surprised me. Each time I looked in the fridge, a chunk of it was missing. One person heated it for breakfast while another used it as a pre-workout protein boost. I am a 'grazer,' so I just snacked on small, warm bits throughout the day.
It turned out to be a great prep-ahead, multi-purpose dish (and I got rave reviews from each taste tester). I didn't even have enough left to serve it for dinner. I love how versatile it is, how it fills so many different needs, and how easily it reheats!
Ingredient shopping list
Following are the ingredients you'll need to make this slow cooker potato & spinach frittata. Full quantities and instructions are in the recipe card at the bottom of this page
Protein & Dairy
- Eggs
- Milk
- Cheddar cheese
- Mozzarella cheese
- Gruyere cheese
Produce
- Fresh baby spinach
- Green onion
- Sun-dried tomatoes (dry-packed to add concentrated flavor without any extra grease). If you can find smoked sun dried tomoates, they add great flavor.
Frozen
Hash brown potatoes
Pantry Items
- Garlic powder
- Onion powder
- Salt and black pepper
Why make a frittata in a slow cooker?
- Hands-free cooking. Once you put the lid on your slow cooker, you just walk away. There is no need to check in or continuously stir.
- One-pot wonder. There is no need to dirty a second bowl with this recipe. Even the eggs can be beaten right in your slow cooker
- Great for guests. I love making this recipe when I have brunch guests. Once the eggs are cooked, turn your crockpot down to the "keep warm" setting. Everyone can serve themselves a hot dish at their own convenience.
- Easy meal prep. This is the perfect dish to prep in advance. All ingredients, other than the spinach, can be mixed the night before and stored in the refrigerator. When you are ready to cook, pop it into a greased slow cooker and stir in the spinach.
Preparing your slow cooker
- Lightly coat your slow cooker with a non-stick spray or oil before cooking
- Avocado oil is a great choice for this recipe
- Use a slow cooker liner for the easiest cleanup (always an optional step)
Step-by-step photos
Crack eggs directly into a greased slow cooker and whisk.
Whisk eggs and milk together. Next, add in all remaining ingredients (other than spinach) and stir to combine
Stir in spinach, then cover and cook.
After cooking, cut and serve directly from the slow cooker
If you love this recipe...
Please let me know in the comment section below!
Serving ideas
This dish is a full meal on its own, but it pairs well with:
- Condiments such as hot sauce and ketchup
- Fruit salad
- Toasted bread, English muffins, and bagels
- Pastries
- Challah French Toast
- Strawberry and Cream Oatmeal
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Substitution and variations
- Looking for a lower-carb, slightly lighter version? Check out my Spinach & Feta Frittata.
- Not a fan of these cheeses listed, substitute with shredded versions of your favorites
- Protein, such as cooked bacon, sausage, diced ham, or diced smoked turkey, can be added.
- Mushrooms, onions, and broccoli are great additions
Storing
Store leftover frittata in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave until warmed through
This frittata can be frozen for up to 2 months. Freezing in single-serving portions will make reheating the easiest.
Expert tips for making the best frittata
- Be sure to grease your slow cooker really well for the easiest clean-up
- If your slow cooker cooks unevenly (as some of my older ones do), rotate the insert 180 degrees halfway through cooking time.
- While freshly shredded cheese melts best, I always take the lazy (and delicious) route and buy it already shredded.
- After washing your spinach, make sure to dry it thoroughly before adding it to the recipe. Avoid using frozen spinach as the extra liquid could completely ruin the texture.
- Although I am a big fan of slow cooker liners, I often forgo them when making this dish for aesthetic reasons. When serving to guests right out of the slow cooker vessel, it is much nicer looking without a liner. Regardless of which method you use, you should spray either your slow cooker pot or liner with a non-stick spray.
Your frittata is ready to serve when the middle is fully solid. A knife inserted in the middle should come out mostly clean. You can also use a meat thermometer to make sure the centermost point of the frittata has reached 165℉
Yes, you can use fresh potatoes, but they would need to be partially cooked (par-baked)before adding them. Skipping this step would result in undercooked potatoes.
Eggs can be watery if too many raw vegetables are added or if washed veggies aren't fully dried.
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Note: this is an updated version of a recipe originally written in March 2019.
📖 Recipe
Slow Cooker Potato Spinach Frittata
(Click on the stars to leave a rating)
Print Pin Rate SaveAll nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
Equipment
Ingredients
- 10 eggs
- 2 cups frozen hash brown potatoes
- 2 cups fresh baby spinach
- ½ cup milk I use 2% for this recipe
- ½ cup sun-dried tomatoes* I use the dry kind, not soaked in oil
- ½ cup shredded cheddar cheese**
- ½ cup shredded mozzarella cheese
- ¼ cup shredded gruyere cheese
- ¼ cup green onion sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Coat pot with spray or olive oil to avoid sticking.
- Add 10 eggs and ½ cup milk to slow cooker and whisk well using a silicone whisk.
- Add 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper, and stir to combine.
- Optional step: Add some salt and pepper to your potatoes prior to adding them into the eggs for a flavor boost.
- Add 2 cups frozen hash brown potatoes, ½ cup sun-dried tomatoes*, ½ cup shredded cheddar cheese**, ½ cup shredded mozzarella cheese, ¼ cup shredded gruyere cheese, and ¼ cup green onion and stir to combine
- Add 2 cups fresh baby spinach in last and incorporate as much as possible into the other ingredients. The spinach will shrink some as it cooks.
- Cover and cook on high for 1½ hours or low for 2½-3 hours.
Final Step
If you love this recipe, please let everyone know by giving it a star rating and leaving a comment. This will help my business to grow and allow me to keep on testing and sharing free recipes with you.😊
Video
Notes
- *Smoked sun-dried tomatoes add a nice smoky touch, but regular ones work well too.
- **Freshly shredded cheese often melts better than the pre-shredded type. I am too lazy and always buy the shredded.
- Please see above for serving and substitution ideas.
Nutrition
All nutrition information shown here is automatically generated and should be considered an estimate. If you follow a specific diet, please calculate your own values to ensure accuracy.
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