Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta (Makes 6 servings)
1 - 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
5 oz. baby kale
non-stick spray or oil (to spray the slow cooker if you don't use the Ninja)
6 oz. roasted red pepper (from a jar), diced fairly small
1/4 cup sliced green onion
4-5 oz. crumbled Feta
8 eggs, well beaten
1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
fresh-ground black pepper to taste
low-fat sour cream for serving (optional, but good)
Wash kale if needed, and spin dry or dry with paper towels. Heat the oil 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 3-4 minutes. 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.
Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion 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 sea salt and black pepper, then sprinkle on the Feta.
Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted.