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Slow cooker kale, roasted pepper, and feta frittata

Prep: 10 mins
Cook: 360 mins
Slow cooker kale, roasted pepper, and feta frittata
A slow cooked frittata allows for the kale and pepper to impart their natural antioxidants into the dish fully, the tang of feta brings it all together.
 

2 tsp olive oil, plus extra for greasing

260g kale, washed and pat dried if necessary

3 large roasted red peppers in oil, finely chopped

4 spring onions, sliced

150g Feta cheese, crumbled

8 eggs, well beaten

Pinch of each: cayenne pepper, smoked paprika, salt, pepper, garlic powder, thyme, basil

Low-fat sour cream for serving (optional)

Wash kale if needed, and spin dry or dry with paper towels. 

Heat the oil, in a large frying pan over medium heat.

Cook the kale until it's soft and set aside.

Wipe the slow cooker with kitchen paper dabbed in olive or vegetable oil.

Add the chopped red pepper, green onion to the slow cooker with the kale. 

Beat the eggs well, pour over other ingredients and pour over the ingredients in the slow cooker, and stir until well combined. 

Add the spices and seasoning then sprinkle on the feta.

Cook on low for 3 hours, or until the frittata is set and cheese has melted. 

Serve hot, with a dollop of low-fat sour cream if desired.

Serves
4-6

Preparation Time
10 minutes

Cooking Time
360 minutes

Main ingredients
Dairy, Eggs, Cheese, Vegetables, Spice

Recipe Type
Dinner, Family Dinners, Slow cooking

Special Info
Vegetarian

Level of Difficulty
Easy

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