Slow-Cooker Bacon, Corn & Cheese Frittata
- Nonstick cooking spray
- 6 eggs, lightly beaten
- 3/4 cup fresh or frozen whole kernel corn, thawed
- 1/2 cup thinly sliced green onions
- 6 slices bacon, crisp-cooked and crumbled
- 1/4 cup finely chopped roasted red sweet peppers
- 1/4 cup half-and-half
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 3/4 cup shredded Monterey Jack cheese with jalapeno peppers (3 ounces)
- 1/4 cup chopped fresh chives or Italian parsley
- Lightly coat a 1 1/2-quart souffle dish or round casserole with cooking spray. In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese. Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.
- Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.) Let stand 10 minutes. Sprinkle with chives.
nonstick cooking spray, eggs, kernel corn, green onions, bacon, roasted red sweet peppers, freshly ground black pepper, salt, shredded monterey jack cheese, fresh chives
Taken from food52.com/recipes/81371-slow-cooker-bacon-corn-cheese-frittata (may not work)