Denver Omelet Frittata

Name: Denver Omelet Frittata
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

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.