This slow cooker egg white frittata is a protein-packed, low-carb breakfast that’s tasty and easy to make. Egg whites slow cook with your favorite veggies and cheese for fuss-free way to start your day. Whether you’re meal prepping for the week or feeding a brunch crowd, this frittata is healthy and customizable. Make this wholesome breakfast without turning on the oven or stove!
Ingredients for Slow Cooker Egg White Frittata
- Egg Whites
- Chopped Veggies (I use spinach, cherry tomatoes, red onion)
- Shredded Cheese
- Milk
- Seasonings: salt, pepper, garlic powder
How to Make An Egg White Frittata In The Crock-Pot
- Spray slow cooker generously with cooking spray.
- Spread the chopped vegetables and cheese in an even layer across the bottom of the slow cooker.
- In a small size bowl, whisk together the egg whites, milk, salt, garlic powder, and pepper. Pour on top of the veggies in the slow cooker.
- Cook on HIGH for 2 to 3 hours or LOW 6 to 8, or until the egg whites are set.
FAQs & Tips
What is a frittata?
A frittata is an Italian egg dish that’s similar to a crustless quiche. It’s usually made by mixing eggs with cooked meat, vegetables, and cheese. Everything is cooked over low heat until the eggs are set.
What vegetables should you use?
As with most fritattas, you can get creative with this recipe. Frittatas work best when you use your favorite vegetables. What you see in the pics is a combination of chopped spinach, cherry tomatoes, and red onion. Other suggestions include mushrooms, bell peppers, or even zucchini.
What type of milk should you use?
Use the milk of your choice! Regular milk, oat milk, nut milk, etc. all work well in this recipe.
What type of cheese should you use?
Use your favorite cheese! There is no right or wrong answer. The original cookbook recipe uses shredded cheddar cheese which is what you see here. Other suggestions include shredded mozzarella or even grated Parmesan.
When do you serve this?
What I love most about a frittata is that It’s versatile, easy to make, and works well for breakfast, lunch, or even dinner. Plus, it’s a great way to use up leftover ingredients you already have on hand.
A modified version of this recipe appears in my cookbook, The Low Sodium Slow Cooker Cookbook.
Egg Recipes
-
Wake Up Breakfast Casserole
-
Eggs in Portobellos
-
Denver Omelette Casserole
-
Scrambled Eggs
-
Overnight Breakfast Casserole
Slow Cooker Egg White Fritatta
This slow cooker egg white frittata is a protein-packed, low-carb breakfast that’s tasty and easy to make. Egg whites slow cook with your favorite veggies and cheese for fuss-free way to start your day. Whether you’re meal prepping for the week or feeding a brunch crowd, this frittata is healthy and customizable. Make this wholesome breakfast without turning on the oven or stove!
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 10 servings 1x
Ingredients
- 16 ounces liquid egg whites (approximately 14 large egg whites)
- 1 1/2 cups vegetables, chopped
- 1/2 cup shredded cheese of your choice
- 1/2 cup milk of your choice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Instructions
- Spray slow cooker generously with cooking spray.
- Spread the chopped vegetables and cheese in an even layer across the bottom of the slow cooker.
- In a small size bowl, whisk together the egg whites, milk, salt, garlic powder, and pepper. Pour on top of the veggies in the slow cooker.
- Cook on HIGH for 2 to 3 hours or LOW 6 to 8, or until the egg whites are set.
Notes
You can find full nutritional information in The Low Sodium Slow Cooker Cookbook.
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