Denver Omelet Frittata

• 1 cup water
• 1 tablespoon olive oil
• 1 medium Yukon Gold potato, peeled and sliced
• 1 small onion, thinly sliced
• 12 large eggs
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound deli ham, chopped
• 1/2 cup chopped sweet green pepper
• 1 cup shredded cheddar cheese, divided

1. Layer two 24-in. pieces of aluminum foil; starting with a long side, fold foil to create a 1-in.-wide strip. Shape strip into a coil to make a rack for bottom of a 6-qt. oval slow cooker. Add water to slow cooker; set foil rack in water.
2. In a large skillet, heat oil over medium-high heat. Add potato and onion; cook and stir 4-6 minutes or until potato is lightly browned. Transfer to a greased 1-1/2-qt. baking dish (dish must fit in slow cooker).
3. In a large bowl, whisk eggs, pepper sauce, salt and pepper; stir in ham, green pepper and 1/2 cup cheese. Pour over potato mixture. Top with remaining cheese. Place dish on foil rack.
4. Cook, covered, on low 3-4 hours or until eggs are set and a knife inserted in the center comes out clean.

water, olive oil, potato, onion, eggs, hot pepper, salt, pepper, deli ham, sweet green pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/denver-omelet-frittata/ (may not work)