In the Kitchen with Patterson: Mediterranean Frittata

I’m trying to cook more (by which I mean, at all). Patterson actually chose to stay in his crate with the door open and nap while this was going on, but he has been the impetus for so many life changes, so his paws are in this, too. This recipe is not disability-friendly, and so I had almost no part in it, but I’ll note ways I think it can be adapted. This and all vegetarian recipes in the near future come from the straightforwardly-named Crock Pot Vegetarian Recipes published by Publications International, Ltd. I will list the recipes and break them into more steps than the cookbook does.

I love eggs and vegetables and Kalamata olives, so this was a must try.


  • Butter, softened
  • 3 tbsp extra virgin olive oil
  • *1 large onion, chopped (I would buy prechopped veggies to make this again more independently–yes, they’re in containers and they cost more, but they are also accessible if you have fine motor difficulty)
  • 8 oz sliced mushrooms
  • 6 cloves garlic, sliced (I use minced garlic in a jar in any recIpe)
  • 1 tsp dried basil
  • *1 medium red bell pepper, chopped
  • 10 oz frozen spinach, thawed and dried
  • 1/4 cup Kalamata olives (this was not quite enough olives for me)
  • 8 eggs, beaten (I can’t whisk, but I could try it using an electric mixer)
  • 4 oz feta cheese, crumbled
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Grease inside bottom and lower third of 5-to-6 quart slow cooker with butter.
  2. Heat oil in large skillet over medium-high heat.
  3. Add onion, mushrooms, garlic, and basil. Cook and stir 2 to 3 minutes or until vegetables are slightly softened. (If you, like me, distrust skillets, this part can be made ahead of time by someone more skilled and you can transfer the sauteed veggies to the slow cooker from refrigerated containers.)
  4. Add bell pepper. Cook and stir 4 to 5 minutes or until vegetables are tender.
  5. Stir in spinach. Cook 2 minutes.
  6. Stir in olives.
  7. Transfer to slow cooker.
  8. Whisk eggs, cheese, salt, and black pepper in large bowl. Pour over vegetables in slow cooker.
  9. Cover. Cook on Low 2.5 to 3 hours or High (as in this recipe) 1 and 1/4 to 1 and 1/2 (here) hours or until eggs are set.
  10. Cut into wedges. Makes 4 to 6 servings.


This was even better than I hoped! The tastes all melded together nicely. Next time I will use a more feta-y feta, add more olives,  and use some jalapeño for heat and texture. I liberally added hot sauce to my wedge and it was not too hot for my taste.







2 thoughts on “In the Kitchen with Patterson: Mediterranean Frittata

  1. I love garlic but that sounds like a lot! I make lots of frittatas (mine are made in a skillet but my fine motor deficits are less severe) but 6 – 8 eggs seems like it would feed 5 or 6 people! It is an interesting idea making a frittata in a crockpot, i would not have thought of it. I don’t use crockpots much, but wonder if you could just put the veggies (onions & peppers) in the crockpot with the oil and cook them first for an hour or something? Instead of a skillet? Might be worth a try if you have trouble using skillets. Then stir in the spinach & olives and cook a little longer, then put in the eggs. I would use timers so you know when to stir or add the next thing (and you could work on your writing or other stuff until the timer goes off). I agree about more olives – i love olives. I wouldn’t use jalapeño but that’s a personal taste preference – i usually don’t like stuff hot and don’t use hot sauce either.


    1. One more thing – have you tried the instaPot – it is like a crock pot and pressure cooker bundled into one, and i believe you can sautee right in it.. here is a comment from someone else: My favorite part about it is that you can sauté things right in there before switching to whatever setting you need for the meal to cook completely. I sautée onions and garlic in oil before I add rice or whatever.


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