Spanish-Style Slow Cooker Breakfast Frittata

Going around today, I couldn't wait to get out of my winter shoes, jeans and sweater. It was sweltering hot walking around under the sun! I still haven't had the time to switch our clothes to the next season so we are still wearing the lightest winter clothes I can get. And the lightest weren't even enough. I was longing to wear sandals, shorts and tank tops. I promised myself that I will have to face the herculean job of switching clothes tomorrow. Wish me luck!

Along with the clothes switching, I am also putting away my slow cooker and taking out my gelato maker in its place. Both machines are big and occupy a lot of space on my counter and I can only make do with one at a time. So I guess, this is the very last slow cooker recipe that I will be sharing for this season. The next one will have to be in autumn. And you know what? I can't wait to start making homemade gelato again and play up with more flavors. So those will be the future summer posts.

Before we head off to summer, I would like to share this richly-flavored frittata with ingredients that are totally reminiscent of Spain. Chorizo, chickpeas, peppers and paprika. Need I say more? Can you already imagine how it tastes like? It's also a very easy dish because being a slow cooker recipe, you just put all the ingredients together then wait for 2 hours for it to set and cook. Then breakfast is ready!

I created this Spanish-Style Slow Cooker Breakfast Frittata recipe for She Knows and you can get the full recipe there. For more of my recipes there, check out my Profile Page. Thanks and I hope that you are all having a great weekend!

More Frittata Recipes:

Baked Mini Frittatas with Peas and Ricotta 
Wild Asparagus & Pine Nut Frittata 
Potato Frittata Sandwich