Summer Slow Cooker Zucchini Frittata with Sun-Dried Tomatoes, Prosciutto, and Arugula Salad Recipe
This Summer Slow Cooker Frittata is a delicious, easy-to-make breakfast or brunch dish that uses fresh seasonal ingredients like zucchini, sun-dried tomatoes, and basil. Cooked gently in a slow cooker, it delivers a fluffy, savory egg casserole with a vibrant arugula salad topping dressed in olive oil and red wine vinegar for a fresh finish. Perfect for a no-fuss, hands-off meal that serves four.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Slow Cooking
- Cuisine: American
Ingredients
Egg Mixture
- 10 eggs
- 1/4 cup unsweetened non-dairy milk (almond milk recommended)
- 1 large zucchini, grated and excess water squeezed out
- 1/4 cup chopped sun dried tomatoes
- 1/4 cup fresh basil, chopped
- 2 ounces prosciutto, torn into pieces
- 1/2 cup grated parmesan cheese (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Arugula Salad
- 1/2 cup baby arugula
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 2 tablespoons chopped sun dried tomatoes (reserved from above)
Instructions
- Whisk Eggs and Milk: In a large bowl, thoroughly whisk together the 10 eggs and 1/4 cup of unsweetened non-dairy milk until well combined.
- Mix in Vegetables and Seasonings: Add the grated zucchini (with excess water removed), 1/4 cup chopped sun dried tomatoes, fresh basil, torn prosciutto pieces, parmesan cheese (if using), paprika, Italian seasoning, salt, and pepper into the egg mixture. Stir until everything is evenly incorporated.
- Prepare Slow Cooker: Line a 6.5-quart slow cooker with parchment paper to prevent sticking and facilitate easy removal of the frittata.
- Cook the Frittata: Pour the egg mixture into the lined slow cooker, cover it, and cook on low heat for about 3 hours. Check to ensure the middle of the frittata is set and fully cooked before proceeding.
- Remove and Release: Carefully lift the edges of the parchment paper to remove the frittata from the slow cooker, making sure it stays intact.
- Prepare Arugula Salad: In a small bowl, whisk together the olive oil and red wine vinegar. Add the baby arugula and the remaining 2 tablespoons of chopped sun dried tomatoes, tossing until well coated with the dressing.
- Serve: Let the frittata cool for a few minutes, then top it with the fresh arugula salad. Slice into portions and serve warm.
Notes
- Ensure you squeeze out excess water from the zucchini to prevent the frittata from being soggy.
- You can omit the parmesan cheese for a dairy-free option.
- If you prefer, substitute prosciutto with cooked bacon or omit for a vegetarian alternative.
- Cooking times may vary depending on slow cooker brand and model; the frittata is done when the center is fully set.
- Use parchment paper to line the slow cooker to make removal easier and keep the edges neat.
