Crock Pot Greek Frittata Recipe

This Crock Pot Greek Frittata Recipe is filled with our favorite Greek ingredients. So easy to make and tastes absolutely amazing!

Greek Egg Frittata Recipe

One of our favorite places to visit is Greece. There is just something wonderful about this country that is truly amazing.

From the food to the people we have fallen in love with Greece.

How to make Crock Pot Greek Frittata! Eggs, sun-dried tomatoes, and more make this breakfast recipe beyond delicious!

Ingredients needed

• Artichoke Hearts
• Sun-dried tomatoes
• Kalamata Olives
• Prosciutto
• Eggs
• Feta cheese

Great Breakfast Recipes

Red Breakfast Potatoes

Pulled Pork Hash

Crockpot Cheesy Hashbrowns

Caprese Eggs Benedict

Sausage Biscuit Casserole

Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.

This is one of our favorite vegetarian crockpot recipes.

Crockpot Greek Egg Frittata Recipe

Easy to make and oh so perfect for brunch or any time of the day Crockpot Greek Egg Frittata Recipe! 

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Print Rate

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Calories: 285kcal

Author: Tammilee Tips

Ingredients

• ⅓ Cup Artichoke Hearts
• ¼ Cup Sun-dried tomatoes
• ¼ Cup Kalamata Olives
• ½ Cup Prosciutto
• 10 Eggs
• ⅔ Cup feta cheese

US Customary - Metric

Instructions

• Coat the crockpot with nonstick spray
• Whisk together eggs until combined
• Stir in the prosciutto, feta, artichoke hearts, sun-dried tomatoes, and kalamata olives, pour into crock pot
• Cover and cook on high for 60-70 minutes
• Uncover and allow to rest for 10 minutes before serving.

Slow cooker

Nutrition

Nutrition Facts

Crockpot Greek Egg Frittata Recipe

Amount Per Serving

Calories 285 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 431mg144%

Sodium 435mg19%

Potassium 167mg5%

Carbohydrates 1g0%

Sugar 1g1%

Protein 17g34%

Vitamin A 700IU14%

Calcium 185mg19%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared on February 2, 2017. Updated November 2020.