Slow Cooker Frittata

1 tsp. olive oil
5 oz. lacinato or baby kale, chopped into bite-sized pieces
6 oz. roasted red bell peppers (I used ones from a jar) chopped
1/4 cup sliced green onions
4 oz. crumbled Feta cheese
8 eggs, beaten
Salt and pepper to taste (plus any extra seasonings you prefer — I used Herbes de Provence)

Heat olive oil in a nonstick skillet and sauté kale until wilted, about 4 to 5 minutes. Transfer the cooked kale to a slow cooker that has been sprayed with nonstick spray.

Add the chopped red bell peppers and green onions to the kale. Beat the eggs well and pour over the other ingredients in the slow cooker. Gently stir to combine. Season with salt and pepper and sprinkle the feta on top.

Cook on Low for 2 to 3 hours or until the frittata is set and the cheese is melted.

Serves 4
WW Points per serving: 7