Ingredients
- 5 oz. baby kale
- Non-stick spray or oil (to spray the slow cooker if you don’t use the Ninja)
- 1 cup cooked green pepper (optional) OR 6 oz. roasted red pepper (from a jar), diced fairly small (Phase 3)
- 1/4 cup sliced green onion
- 4 oz. (3 tbsp.) crumbled feta (Phase 2)
- 4 whole eggs, well beaten + 4 egg whites
- 1/2 tsp. all-purpose seasoning blend (no sugar)
- Fresh-ground black pepper to taste
Directions
- Wash kale if needed, and spin dry or dry with paper towels. Heat the oil spray, either in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it’s softened into a flat layer, about 2-3 minutes in a pan. If you’re using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.
- Cook the green peppers. Phase 3 option: Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the feta. Add the chopped red/green pepper and sliced green onion to the slow cooker with the kale.
- Beat the eggs well with the four egg whites.
- Pour the egg mixture over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with all purpose seasoning and black pepper, then sprinkle on the feta (PHASE 2).
- Cook on low for 2 – 3 hours, or until the frittata is well set and white cheese is melted (if you used feta). 2 hours and 45 minutes seems to be about perfect, but may need less time without cheese.
~Note: This will keep well in the fridge for 3 days and can be reheated in the microwave. (Don’t microwave too long or it will get rubbery.)
-Makes 6-8 servings
