Slow Cooker Garden Frittata

• 1 tablespoon olive oil
• 5 ounces kale or 5 ounces spinach
• 6 ounces roasted red peppers, diced
• 14 cup sliced scallion
• 14-13 cup sliced mushrooms
• 8 eggs, beaten
• 5 ounces feta, crumbled
• 12 teaspoon season salt
• black pepper

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.

olive oil, kale, red peppers, scallion, mushrooms, eggs, feta, season salt, black pepper

Taken from www.food.com/recipe/slow-cooker-garden-frittata-517776 (may not work)