Slow Cooker Frittata Provencal Recipe
Slow Cooker Frittata Provencal Recipe photo by Taste of Home
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Slow Cooker Frittata Provencal Recipe

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This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 3 hours
MAKES: 6 servings


  • 1/2 cup water
  • 1 tablespoon olive oil
  • 1 medium Yukon Gold potato, peeled and sliced
  • 1 small onion, thinly sliced
  • 1/2 teaspoon smoked paprika
  • 12 large eggs
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 log (4 ounces) fresh goat cheese, coarsely crumbled, divided
  • 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Nutritional Facts

1 wedge: 245 calories, 14g fat (5g saturated fat), 385mg cholesterol, 338mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1/2 fat.


  1. Layer two 24-in. pieces of aluminum foil; starting with a long side, fold up foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
  2. In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 5-7 minutes or until potato is lightly browned. Stir in paprika. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
  3. In a large bowl, whisk eggs, thyme, pepper sauce, salt and pepper; stir in 2 ounces cheese. Pour over potato mixture. Top with tomatoes and remaining goat cheese. Place dish on foil rack.
  4. Cook, covered, on low 3 hours or until eggs are set and a knife inserted in the center comes out clean. Yield: 6 servings.
Editor’s Note: This recipe was tested with sun-dried tomatoes that are ready-to-use without soaking. When using other sun-dried tomatoes that are not oil-packed, cover with boiling water and let stand until soft. Drain before using.
Originally published as Slow Cooker Frittata Provencal in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p46

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fivstar User ID: 5906005 255666
Reviewed Oct. 20, 2016

"I don't see where the sun-dried tomatoes are added?"

mindysmama User ID: 6929696 239397
Reviewed Dec. 14, 2015

"sscruffy I am on a low carb plan as well. I have not made this but I very often sub cauliflower for potatoes and I have never had a problem I think it would work well in this dish."

sscruffy User ID: 3855273 239395
Reviewed Dec. 14, 2015

"This is great as it however I have a question, I am on low carb eating plan. Can you make this with cauliflower instead of potatoes? I liked adding various cheeses on top as the other reviewer suggested"

ScottsGrace User ID: 2739134 234873
Reviewed Oct. 13, 2015

"The flavors of this dish are very good! I didn't make it in a crock pot because of time restraints but I baked it in a stone casserole dish until the center was nearly set. It finished baking as it sat. We loved the sun-dried tomatoes and the goat cheese together. I even sprinkled some cheddar on top before eating it. I think it would also be good with some spicy breakfast sausage added to the mix! Yum! We will have this again!"

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