1. Preheat oven to 425 degrees F. Coat a 10” x 10” baking pan with non-stick spray. Sprinkle panko onto bottom of pan. In medium bowl, whisk eggs, milk and oregano.  Mix in bell pepper, kale, and ¼ cup cheese to bowl; stir until mixed well. Gently fold crabmeat into the mixture. Add salt and pepper, to taste. Pour frittata mixture into prepared baking pan. Top with remaining 2 tbsp. cheese.
2. Bake mixture for 25-30 minutes, or until the eggs set. Remove from oven and let sit for 10 minutes before cutting frittata into squares. Drizzle hot sauce on top before serving. The squares can be refrigerated for up to four days; or frozen for up to one month.

Serve with whole-wheat toast and fresh berries for a complete breakfast, lunch or dinner!