1 – 2 tsp olive oil to saute the kale
5 oz. baby kale (or spinach)
slow cooker liner or non-stick spray to spray the slow cooker
6 oz. roasted red pepper (from a jar), diced fairly small (I get a big jar at Costco)
1/4 cup sliced green onion (I left this out)
4-5 oz. crumbled Feta
8 eggs, well beaten
1/2 tsp. all-purpose seasoning blend
fresh-ground black pepper to taste
Wash kale if needed, and spin dry or dry with paper towels.
Heat the oil in a pan and add the kale/spinach. Sauté until it’s softened into a flat layer.
Line slow cooker or spray with oil and transfer the cooked kale to the slow cooker.
Drain red peppers and chop into fairly small pieces. Slice the green onions. Add to the slow cooker with the kale.
Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well combined.
Season with seasoning blend and black pepper, then sprinkle on the Feta.
Cook on low for 3 hours, or until the frittata is well set and cheese is melted.
This will keep well in the fridge for several days and can be reheated in the microwave. (Don’t microwave too long or it will get rubbery.)