Makes 4 servings.

Ingredients

• 6 large eggs OR 2 large eggs + 4 egg whites
• 3 large bacon slices (90 g/ 3.2 oz) (low-sodium Canadian or Turkey bacon)
• 3 tbsp chopped shallots (30 g/ 1.1 oz)
• ½ cup chopped bell pepper
• 3/4 cup chopped crimini mushrooms (70 g/ 2.5 oz)
• 1 cup baby kale or spinach or 8 large chard leaves
• 1 tsp. butter or ghee (15 g/ 0.5 oz)
• 1 cup shredded Parmesan cheese (90 g/ 3.2 oz)
• salt and pepper, to taste
• Optional: serve sliced avocado dressed in extra virgin olive oil

Directions

1. Cook the bacon until crispy and then add the bell pepper, mushroom and shallot. Sautee until just softened.
2. Add the kale and turn off the heat to allow kale to wilt but not cook.
3. Beat the eggs with salt and pepper until well combined.
4. Turn the slow cooker on to high and place the butter in to melt. Once melted, brush the inside of the slow cooker with the melted butter.
5. Place the sautéed vegetables into the base of the slow cooker.
6. Sprinkle the cheese over the vegetables and then pour the egg mixture in on top.
7. Stir through and then cook on high for approx. 1.5 hours, or on low for approx. 6 hours. These times can vary wildly depending on the size, model and age of your slow cooker so I would recommend doing a test batch to determine your cooking time.
8. Enjoy with sliced avocado and leafy greens, or let it cool down. Leftovers can be stored covered in the refrigerator for 2 days.