Feta & spinach frittata is an easy and delicious meal. This healthy dish makes a great breakfast, light lunch, or dinner. A perfect prep-in-advance recipe!
I love a good omelet. And, IMHO, Nothing beats a healthy, but oh-so-delicious egg white omelet filled with feta, mushrooms and spinach. Of course, I am too lazy to make them very often. Washing frying plans and and wiping up spatters is not on my to-do list! However, using my slow cooker is always on my to do list. So, this recipe was born to satisfy both the omelet lover and the lazy clean up lover.
To make this simple dish you will need:
- Eggs - you can use whole eggs, just egg whites or an egg substitute
- Milk - Any milk will work here. I have used both plain almond milk and fat free milk
- Spinach - fresh baby spinach leaves are the easiest to work with
- Mushrooms - fresh or canned sliced mushrooms both work well
- Feta cheese - crumbled
- Salt & Pepper
- non-stick spray
If you plan to line your slow cooker, adding in the liner is always the first (and most commonly forgotten) step! Regardless of whether you are using a liner or not, spray your cooking surface with non-stick spray. Next, add eggs, milk and cheese and stir or whisk together. Add in vegetables and pepper and stir again to combine. Cover and cook on high for until dish is fully set. This can take anywhere from 2-3 hours, depending on your slow cooker.
Once your dish is cooked though, cut into squares using a spatula. You can plate your delicious egg bake squares and eat them as is. If you are a cheese lover, top your frittata with more feta cheese or with a slice of mild cheese, such as American or Muenster, and allow it to melt right in. A slice of fresh tomato on top is also a great addition,
This vegetable egg bake is a great dish to serve for a buffet style gathering and will be right at home next to a French toast casserole or some strawberry cheesecake French toast. Cheesy potatoes also make a great side kick!
While feta and spinach frittata is great for a crowd, it also makes the perfect grab and go breakfast. It is an ideal dish to make once and eat all week. Refrigerated leftovers can be quickly reheated in the microwave, tossed on an English muffin, bagel or biscuit and wrapped in foil for a super quick breakfast sandwich that can be easily transported or eaten on the go.
Leftover should be cut into meal sized portions and stored in airtight bags or containers. Your egg bake will last up to 4 days in the refrigerator and 3-4 months in the freezer.
😉Hints & hacks
- Looking to add a little extra flavor? Sun dried tomatoes are a delicious addition to this feta and spinach frittata and can be added in when you add the spinach and mushrooms.
- To keep things extra lazy, you can purchase mushrooms that have already been sliced and feta cheese that is already crumbled.
- If you like your eggs extra cheesy, you can add up to an additional 6oz of feta cheese
- After you wash your spinach, make sure to dry it well prior to adding it to the recipe. If you are a spinach fan, you can really stuff your two cups with as many spinach leaves as possible.
- Using a meat thermometer is a great way to confirm that your eggs are cooked through and safe to eat. According to the FDA, eggs are safe to eat when they reach an internal temperature of 165°F
- 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 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.
If you love this recipe, please let me know in the comment section below!
❓Q & A
Two egg whites equal one whole egg. In the case of this recipe, if you choose to use just egg whites, you would need the whites of 24 eggs.
You would need to substitute ¼ cup of liquid egg product for every egg. To make this full recipe, you need 3 cups of an egg substitute.
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Lazy Slow Cooker Feta & Spinach Frittata
- 4 quart slow cooker or larger (casserole crockpot works well)
- measuring cups
- non-stick spray
- 12 large eggs or equivalent**
- 2 cups spinach tightly packed
- 1 cup sliced mushrooms
- 6 oz crumbled feta cheese
- ½ cup milk of choice
- ½ teaspoon ground pepper
- salt to taste, if needed
- Place liner into slow cooker (optional)
- Spray slow cooker (or liner, if using) with non-stick spray
- Add eggs to slow cooker and use whisk to beat them together.
- Add milk and feta to egg and mix to fully combine
- Add spinach, mushrooms and pepper and stir to combine
- Cover and cook on high 2 - 3 hours, or until eggs are fully set. Pay particular attention to the middle to make sure it is fully set and cooked. If you would like to double check that the center is fully cooked, you can use a meat thermometer. FDA guidelines indicated that eggs are safe to eat when they have reached an internal temperature of 165°F
- Cut cooked frittata into squares to serve and enjoy!
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Have you tried this recipe? We would love to hear your thoughts in the comment section below! 💕