-
Prep time
5 minutes
-
Cook time
2 hours
-
Serves
4
Author Notes
Excerpted from Better Homes and Gardens Fast or Slow © 2018 by Meredith Corporation. Photography © 2018 by Meredith Corporation. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Food52
Continue After Advertisement
Ingredients
-
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 jalapeño peppers (3 ounces)
-
1/4 cup
chopped fresh chives or Italian parsley
Directions
-
Lightly coat a 1 1/2–quart soufflé 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.
See what other Food52ers are saying.