Photo of Slow Cooker tomato, basil, and ricotta frittata by WW

Slow Cooker tomato, basil, and ricotta frittata

SmartPoints® value per serving
Total Time
3 hr 50 min
30 min
3 hr 10 min
A frittata is basically an omelette, Italian style. Instead of tucking the filling inside an egg envelope (the French way), the eggs, ricotta, tomatoes, and basil are all mixed together. This frittata is just as good for breakfast and brunch as it is for lunch or dinner.


Cooking spray

2 spray(s)

Olive oil

2 tsp

Uncooked red onion(s)

1 small, scrubbed and thinly sliced

Uncooked new potato(es)

½ pound(s), cut into 1/8-inch slices

Kosher salt

1 tsp

Fresh cherry tomato(es)

6 oz, (1 1/4 cups), halved or quartered if large


cup(s), thinly sliced fresh


5 large

Black pepper

¼ tsp

Ground nutmeg


Part-skim ricotta cheese

½ cup(s)


  1. LIne 4- or 5-quart slow cooker with plastic slow cooker liner. Spray liner with nonstick spray.
  2. Heat oil in medium heavy nonstick skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften and turn golden, about 6 minutes. Add potatoes and sprinkle with 1/4 teaspoon salt; cook, stirring, until potatoes are partially cooked, about 4 minutes, reducing heat to medium if onion browns too quickly.
  3. Transfer potato mixture to prepared slow cooker, spreading to form even layer; sprinkle with 1/4 teaspoon salt. Top with tomatoes and basil. Beat eggs, pepper, nutmeg, and remaining 1/2 teaspoon salt in medium bowl; pour over potato mixture. With fork, gently stir to ensure eggs are mixed throughout. Dollop ricotta on top, spacing evenly. Cover and cook until potatoes are fork-tender and knife inserted into center of frittata comes out clean, 3-3 1/2 hours on Low. (Carefully remove lid to prevent condensation from dripping onto frittata.)
  4. Using liner as handles, lift out frittata and set on work surface; let stand, uncovered, 5 minutes. Cut frittata into 4 wedges.
  5. Per serving: 1 wedge