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Slow Cooker Sunday: Spanish breakfast frittata in no time

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy in 1999 from the Philippines, she has traveled extensively around the country and the rest of ...

Make this easy slow cooker Spanish breakfast frittata to ease yourself into the weekend

On a lazy weekend, prep your slow cooker in the morning, and relax for two hours. You will love this Spanish-inspired breakfast frittata.

Chorizo, paprika, bell peppers and chickpeas — what do they remind you of? Spain. It's one of the countries with a very popular and much-loved gastronomy.

With flavors like these that excite the taste buds, I can't help getting all worked up when I open the slow cooker and inhale the wonderful smells of Spain in my own kitchen. Its cuisine is different from its neighboring countries, and what makes it special is the piquancy of paprika and chorizo.

Make this easy slow cooker Spanish breakfast frittata to ease yourself into the weekend

Because this is a slow cooker recipe, all you need to do is roughly chop the ingredients and put everything together in the machine. Two hours is enough time to relax again in bed while waiting for this omelet to be ready. And by that time, I am quite sure you will be hungry, because there should be an appetizing smell emanating from the kitchen. There's no need to wake up the rest of the family.

Make this easy slow cooker Spanish breakfast frittata to ease yourself into the weekend

Spanish-style slow cooker breakfast frittata recipe

Whether for breakfast or any meal of the day, this frittata takes you on a delicious trip to Spain, boasting the flavors the country is known for.

Serves 4

Prep time: 10 minutes | Cook time: 2 hours | Total time: 2 hours 10 minutes

Ingredients:

  • 8 eggs, whisked
  • 1/4 teaspoon salt
  • Pepper
  • Cooking spray or olive oil
  • 3 ounces chorizo, coarsely chopped
  • 1 cup precooked bottled or canned chickpeas, drained
  • 1/2 cup bottled red and yellow roasted peppers, coarsely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 teaspoon sweet paprika (optional)

Directions:

  1. In a medium bowl, whisk together the eggs, salt and pepper.
  2. Spray some oil on the bottom of the slow cooker, or rub it with some olive oil.
  3. Pour the whisked eggs into the slow cooker, then add the chorizo, chickpeas, peppers and parsley, making sure they are all submerged in the eggs.
  4. Sprinkle the paprika on top, if using.
  5. Set the slow cooker on high for 2 hours.
slow cooker sunday

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