Slow Cooker Garden Frittata

Slow Cooker-Breakfast

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 5  ounces kale or 5  ounces spinach
• 6  ounces  roasted red peppers, diced
• 1⁄4 cup  sliced scallion
• 1⁄4-1⁄3 cup  sliced mushrooms
• 8  eggs, beaten
• 5  ounces feta, crumbled
• 1⁄2 teaspoon season salt
•  black pepper

Directions

1. Heat a pan with1-2 tsp olive oil over medium heat and saute kale or spinach for 2 minutes or until soft.
2. With remaining olive oil, grease the crock.
3. Transfer cooked kale to the crock.
4. Cover kale in crock by adding chopped red pepper, sliced green onion and mushrooms.
5. Beat the eggs well, pour over other ingredients in the slow cooker.
6. Stir so all ingredients are well combined, add season salt and black pepper.
7. Cover and crock on low 2-3 hours or until the frittata is well set and cheese is melted.