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Denver Omelet Frittata
This frittata is filled with the classic ingredients of a Denver omelet—peppers, onion and ham—along with potatoes to make it hearty. It’s the perfect brunch dish to serve company after church or another early outing. —Connie Eaton, Pittsburgh, Pennsylvania
Ingredients
- 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 1 cup 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.
Nutrition Facts
1 serving: 314 calories, 19g fat (7g saturated fat), 407mg cholesterol, 726mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 25g protein.
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