Slow Cooker Garden Frittata

1. 1

   Heat a pan with1-2 tsp olive oil over medium heat and saute kale or spinach for 2 minutes or until soft.

2. 2

   With remaining olive oil, grease the crock.

3. 3

   Transfer cooked kale to the crock.

4. 4

   Cover kale in crock by adding chopped red pepper, sliced green onion and mushrooms.

5. 5

   Beat the eggs well, pour over other ingredients in the slow cooker.

6. 6

   Stir so all ingredients are well combined, add season salt and black pepper.

7. 7

   Cover and crock on low 2-3 hours or until the frittata is well set and cheese is melted.

* Per serving · 4 servings · Values may vary.