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Home » Recipes » Mexican Frittata (Crock-Pot Express Crock Recipe)

Mexican Frittata (Crock-Pot Express Crock Recipe)

By: Liz  /  Published: May 15, 2019  /  Updated: May 13, 2020  /   Leave a comment

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This post has been sponsored by the Crock-Pot® brand. All opinions are my own.

I’m so excited because I found a brilliant new way to make one of my favorite spring recipes, a Mexican frittata. For years I’ve been baking it, but now I can make it in my Crock-Pot® 6-Quart Express Crock Multi-Cooker. Total game changer!

I love cooking with the Crock-Pot Express Crock; it makes my life so much easier. On days when I’m super busy or need to take a nap (no judging), I can use a pressure cook setting and have dinner on the table in a jiffy. It took just 15 minutes to pressure cook this delicious Mexican frittata!

I couldn’t have asked for a better cook on the frittata either – light, fluffy and evenly steamed. Magnifique!

mexican frittata slices on plate and crockpot express

There are 8 pre-set pressurized settings to make one-pot meals (like this Mexican frittata) a snap, but the Crock-Pot Express Crock also has a slow cook setting so you can enjoy a delicious hot meal later on in the day.

In fact, you could make the frittata using the slow cook function as well.

Don’t you love a kitchen appliance that can do everything you want? I know I do!

crockpot express in heat mode

To make my Mexican frittata, I start by preheating the unit on the meat/stew setting and cook my chorizo, peppers and onions until the veggies are tender. 

sauteeing ingredients in crockpot express for mexican frittata

I whisk my eggs and cream together and stir in salt, pepper, chili powder and cilantro.

whisking eggs and cream together in bowl

Then I add cheese!

add cheese to cream and egg mixture in bowl

The Crock-Pot Express Crock has a non-stick cooking pot (that’s dishwasher-safe – yay!), but since I use a chorizo puree which has the consistency of tomato paste, I add my egg and cheese mixture to the pot, swirl it all together and then pour the whole shebang into an 8-inch springform or cake pan. 

Tip: If you use a springform pan, wrap foil around the base to stop any potential leaks. 

Wipe out the inside of the cooking pot, add about 2 cups of water and the round steaming rack. Place your baking pan on top of the rack; lock and seal the pressure cooker and cook on high for 15 minutes letting the pressure release naturally.

mexican frittata in front of crockpot express

When you open the Crock-Pot Express Crock, there will be some moisture on top of the frittata from the steaming process. That’s normal! Just dab it with a paper towel to absorb the water and you’re good to go.

All that’s left to do is EAT.

mexican frittata on plate

angled view of mexican frittata on plate

Cut the frittata into the desired number of servings and enjoy!

slice of mexican frittata

Mexican Frittata Crock-Pot Express Crock Recipe

Pin this Mexican Frittata recipe and share it with friends and family!

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Mexican-Frittata-recipe-Crock-Pot-Express-Crock

Mexican Frittata (Crock-Pot Express Crock recipe)

Liz - Eat Move Make
Try this delicious and easy to make Mexican frittata in your Crock-Pot Express Crock. It's light, fluffy and ready in 15 minutes!
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Prep Time 5 mins
Cook Time 25 mins
Course Breakfast or Brunch
Cuisine American
Servings 8
Calories 206 kcal

Ingredients
  

  • 1/4 lb chorizo sausage puree or chorizo sausage, crumbled
  • 1/2 cup poblano pepper, seeded and diced
  • 1/4 cup sweet onion, diced
  • 4 eggs
  • 2/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 2 tablespoons chopped cilantro
  • 1/4 cup sundried tomatoes, diced
  • 1/2 cup Mexican shredded cheddar

Instructions
 

  • Place the chorizo puree, onions and peppers inside the Crock-Pot® Express Crock Multi-Cooker and press the Saute/Brown function. Cook, stirring frequently, until the onions and peppers are tender (about 3-5 minutes). Remove pot from cooking unit.
  • In separate bowl, whisk together eggs, cream, salt, pepper and chili powder. Stir in cilantro, sundried tomatoes and cheese.
  • Pour into cooking pot with sausage mixture; stir together then pour contents into greased 8-inch round baking pan or 8-inch springform pan. If using springform pan, wrap base with foil to help prevent leaking.
  • Clean the inside of the cooking pot and pour 2 cups of water inside. Place wire rack in the pot. Place 8-inch pan on top of wire rack.
  • Cover and close the Crock-Pot Express Crock making sure the pressure valve is in the closed position. Press the Meat/Stew function, set pressure to high. Set time to 15 minutes and push start. When cooking is complete, let pressure release naturally for 5 minutes and then carefully flip pressure valve to open to finish releasing the steam. When steam stops, open the lid and dab the extra steam moisture on top of the frittata with a paper towel. Carefully remove pan from the multi-cooker.
  • Release the springform pan sides and slide frittata onto a serving dish. Serve immediately.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 206kcalCarbohydrates: 4gProtein: 9gFat: 17gSaturated Fat: 9gCholesterol: 129mgSodium: 340mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 571IUVitamin C: 9mgCalcium: 80mgIron: 1mg
Keyword crockpot, frittata
Tried this recipe?Let us know how it was!

Related topics
Recipesbreakfast brunch crock-pot express crock frittata

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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