Crockpot Prosciutto & Sun-Dried Tomato Frittata | Kevin Wagonfoot
I’ll be honest—my mornings used to be a parade of overcooked eggs and regret. Then I discovered that my crockpot, my trusty sous chef for pot roasts and chilis, could handle breakfast. This Prosciutto & Sun-Dried Tomato Frittata changed everything, mostly because I can’t mess it up even if I try.
There’s something deeply satisfying about dumping ingredients into a slow cooker and coming back to a golden, savory frittata that tastes like I actually planned my day. Spoiler alert: I didn’t.
Why This Works for Keto
For anyone eating keto like I am, this frittata is a quiet hero. You’ve got protein-packed eggs and salty prosciutto doing the heavy lifting, while the sun-dried tomatoes add richness and flavor without derailing your carb count. The crockpot keeps everything moist and gentle—no rubber-textured scrambles here—and one batch gives you several solid mornings of breakfast that doesn’t need any last-minute fussing around.
From the cookbook
Keto Slow Cooker Cookbook for Beginners
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Crockpot Prosciutto & Sun-Dried Tomato Frittata
Indulge in this delightful Crockpot Prosciutto & Sun-Dried Tomato Frittata, perfect for a hearty breakfast or brunch. With rich flavors of prosciutto and sun-dried tomatoes, this slow-cooked dish is b
Ingredients
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup chopped spinach (fresh)
- 1/2 cup diced sun-dried tomatoes (packed in oil, drained)
- 4 oz prosciutto, chopped
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, whisk together the eggs and heavy cream until well combined.
- Stir in the grated Parmesan cheese, garlic powder, salt, and pepper.
- Fold in the chopped spinach, sun-dried tomatoes, and prosciutto until evenly distributed.
- Grease the slow cooker with non-stick spray or oil to prevent sticking.
- Pour the egg mixture into the slow cooker and spread it evenly.
- Cover and cook on low for 4 hours, or until the eggs are set and the frittata is cooked through.
- Once done, carefully remove the frittata from the slow cooker and let it cool for a few minutes before slicing.
- Serve warm, garnished with additional parsley if desired.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Use a slow cooker liner or grease your crockpot well. I learned this the hard way, and let's just say cleanup shouldn't require a chisel.
- Don't skip the prosciutto—it renders its fat into the eggs and does more flavor work than you'd expect from such a small amount.
- Whisk your eggs properly before pouring them in. Lumpy eggs are fine for scrambles, but a frittata appreciates the extra 30 seconds of effort.
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