Slow Cooker or Instant Pot Frittata with Artichokes, Roasted Red Pepper and Feta

 

Slow Cooker or Instant Pot Frittata with Artichokes, Roasted Red Pepper and Feta

This Slow Cooker or Instant Pot Frittata is a great way to serve breakfast or brunch to a crowd or to serve breakfast for dinner.

Ingredients:

  • 1 can (14 oz.) quartered artichoke hearts, drained and cut in half
  • 1 jar (12 oz.) roasted red peppers. drained and diced
  • 1/4 cup sliced green onions
  • 12 eggs, beaten well until yolks and whites are completely combined
  • 4 oz. crumbled Feta cheese
  • 2 tsp. Italian seasoning
  • 1 1/2 tsp salt
  • fresh-ground black pepper to taste
  • 2 T chopped parsley for garnish (optional)

Directions for Slow Cooker:

  1. Pour out artichoke hearts into a colander placed in the sink and let them drain well.
  2. While they drain, slice the green onions and roasted red peppers.
  3. Beat the eggs until whites and yolks are completely combined, adding 1 tsp salt to the eggs, and then pour eggs over the vegetables in the slow cooker sprayed with cooking spray.
  4. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed.
  5.  Sprinkle the crumbled Feta over the top and season with Italian seasoning, 1/2 tsp salt and freshly-ground black pepper.
  6. Cook on low for 2-3 hours or until the eggs are as firm as you’d like them and the cheese is melted.
  7.  Cut into pieces while the frittata is still in the slow cooker.
  8.  Serve hot, sprinkled with chopped parsley to garnish if desired.

Directions for Instant Pot:

  1. Pour out artichoke hearts into a colander placed in the sink and let them drain well.
  2. While they drain, slice the green onions and roasted red peppers.
  3. Beat the eggs until whites and yolks are completely combined, adding 1 tsp salt to the eggs, and then pour eggs over the vegetables in the Instant Pot sprayed with cooking spray.
  4. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed.
  5.  Sprinkle the crumbled Feta over the top and season with Italian seasoning, 1/2 tsp salt and freshly-ground black pepper.
  6. Turn Instant Pot to slow cook. Turn the vent to “sealing”.  Lock the lid and set the time to 3 hours.
  7. After 3 hours the Instant Pot with automatically turn to “Keep Warm” if you are cooking through the night.  Otherwise, do a “quick release” with the valve and turn the Instant Pot off.
  8.  Cut into pieces while the frittata is still in the Instant Pot.
  9.  Serve hot, sprinkled with chopped parsley to garnish if desired.