Slow Cooker Southwestern Fritatta
Cuisine: Southwestern
Author: Anita Edge
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
An easy throw-together fritatta ideal for brunch or a pot-luck, cooked in a baking dish inside a crockpot.
Ingredients
  • 6 eggs
  • ⅓ of a 1 lb chub of Italian sausage
  • ¾ cup shredded pepper jack cheese
  • ½ cup black beans, rinsed and drained
  • ½ cup sliced black olives
  • ⅓ cup chopped red bell pepper
  • ¼ cup chopped red onion
  • ½ cup diced medium hot green chiles
  • ¼ tsp salt
  • optional: sliced avocado and ½ cup salsa for garnish
Instructions
  1. Take a 1½ quart baking dish and make sure it fits in your 6 qt slow cooker. I used an oval baking dish and an oval slow cooker and was surprised at how well it fit even with big handles. You can bake this in an oven if the dish won't fit in the crockpot. Spray the baking dish with cooking spray and set aside.
  2. Lightly brown and drain the sausage.
  3. While the sausage is browning, beat the eggs and add remaining ingredients, setting aside ¼ cup of cheese to use as topping.
  4. Stir the sausage into the mixture and pour into the baking dish. Sprinkle the remaining ¼ cup of cheese on top.
  5. Place the baking dish into a 6 qt slow cooker. Place the lid on the slow cooker and cook on high for 2 hours or until set. Test by touching the center top of the fritatta.
  6. Serve with avocado and salsa.
Notes
To bake in an oven, preheat oven to 350 degrees.
Bake until set, about 45 minutes.
Be sure to check doneness after about 35 minutes.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/egg-recipes/slow-cooker-southwestern-fritatta/