Mexican Frittata (Crock-Pot Express Crock recipe)

Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Author Liz


  • 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


  • 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.