Slow Cooker Sundried Tomato, Asparagus, & Feta Frittata

A slow cooker sundried tomato, asparagus, and feta frittata that's a cinch to make and is perfect for large brunch parties or Monday meal planning!
Course Breakfast
Cuisine American
Cook Time 3 hours
Total Time 3 hours
Servings 6
Author Amber Forbes, Slim Pickin's Kitchen


  • 8 large eggs
  • 1/4 cup milk of choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup sweet onion or shallot finely minced
  • 1/2 cup sundried tomatoes chopped
  • 1 12 oz bundle asparagus, trimmed & cut into 1/4 inch pieces
  • 4 oz feta cheese crumbled
  • Optional: 2 tablespoons freshly chopped basil or parsley & additional crumbled feta for garnish


  • Whisk together eggs, milk, and salt and pepper until well combined.
  • Spritz slow cooker with olive or coconut oil then pour in egg mixture.
  • Sprinkle eggs w/ onions, sundried tomatoes, asparagus, and feta.
  • Cook on low for 2-3 hours or until eggs have set.
  • Enjoy!