Rather than slave over a hot stove, this Zucchini and Bacon Frittata can easily be made in the slow cooker. It’s quick and easy to put together, especially with the convenience of bacon, available in the salad aisle of most grocery stores, that has already been cooked and crumbled. Minimal ingredients make for an easy dish, but it is one everyone will enjoy. Frittatas are versatile, and this one is no exception. It can be served hot, warm, or cold. It’s suitable for taking on a picnic, or for a brunch dish, a light lunch or supper, or just a snack. It’s also great for getting rid of all the zucchini from the garden that’s piling up.


After this frittata is done, remove it to a plate to avoid going watery, as it tends to do if left in the crock. If making ahead or if there are leftovers, wrap in plastic wrap.

6 Servings

1/4 cup butter
1 pound small zucchinis, sliced into 1/4" slices
1 cup chopped onion
salt and freshly ground pepper
6 eggs
1/2 cup milk
1/3 cup crisp crumbled bacon
1 cup grated cheddar cheese

1. Spray a 5-6 quart slow cooker with an oval or rectangle crock (a large round also works - try to avoid the small round crocks that are tall) on high heat.


2. Place the butter in the crock, cover, and let the butter soften while chopping the vegetables.


3. Stir the vegetables into the butter and mix until coated; sprinkle liberally with salt and pepper.


4. Blend the eggs and milk; pour over the vegetables.


5. Sprinkle with the bacon and cheese.


6. Turn the slow cooker to low, cover, and let cook 2-3 hours or until set.


7. Remove the lid and let sit 5 minutes; cut into wedges to serve.

Amount Per Serving
Calories 267 Calories from Fat 188
Percent Total Calories From: Fat 70% Protein 20% Carb. 9%

Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 11 g
Cholesterol 258 mg
Sodium 307 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 14 g

Vitamin A 22% Vitamin C 16% Calcium 0% Iron 7%