Ingredients
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
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Heat a pan with1-2 tsp olive oil over medium heat and saute kale or spinach for 2 minutes or until soft. With remaining olive oil, grease the crock. Transfer cooked kale to the crock. Cover kale in crock by adding chopped red pepper, sliced green onion and mushrooms. Beat the eggs well, pour over other ingredients in the slow cooker. Stir so all ingredients are well combined, add season salt and black pepper. Cover and crock on low 2-3 hours or until the frittata is well set and cheese is melted.