Slow Cooker Kale Frittata

Slow Cooker Kale Frittata


  • 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


  1. 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.
  2. 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.
  3. Beat the eggs well with the four egg whites.
  4. 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).
  5. 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

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