MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 3 hours
This recipe is proof that anything can be made in a slow cooker—even a frittata! The trick is to place a piece of highly-absorbent paper towel on top of the bowl in order to soak up any excess moisture.
1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat, divided
1 medium (110 g/3.9 oz) yellow onion, chopped
4 cloves garlic, minced
14.1 ounces (400 g) dark-leaf kale, chopped and tough stalks removed
1/2 cup (120 g/4.2 oz) Red Pesto
16 large eggs
1 teaspoon fine sea salt
1/4 teaspoon black pepper
2 teaspoons dried Italian herbs
2 tablespoons (8 g/0.3 oz) freshly chopped parsley
8.8 ounces (250 g) soft goat cheese or feta cheese
Optional: hot sauce for serving
Preheat a 5- to 6-quart (4.7- to 5.7-L) slow cooker and grease the bowl with 1 tablespoon (15 g) of the ghee. Grease a large skillet or casserole dish with the remaining 3 tablespoons (40 g) ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Reduce the heat to medium and add the garlic and kale. Cook for about 5 minutes, stirring occasionally. Transfer everything to the slow cooker. Add the pesto and toss until the kale is coated on all sides.
Crack the eggs into a bowl and season with the salt and pepper. Add the Italian herbs and the parsley. Lightly beat with a fork and pour over the kale in the slow cooker, then add chunks of goat cheese. Place 2 layers of high-absorbent paper towels or a tea towel on top of the ceramic bowl and cover with a lid (see tips for reduced condensation, shown here). Cook on low for 3 hours. Optionally, top with hot sauce before serving. To store, let it cool, and refrigerate for up to 5 days or freeze for up to 3 months.
NUTRITION FACTS PER SERVING:
Total carbs: 7.5 g / Fiber: 2.5 g / Net carbs: 5 g / Protein: 21.1 g / Fat: 30 g / Energy: 378 kcal
Macronutrient ratio: Calories from carbs (5%), protein (23%), fat (72%)