Crock Pot Brunch Frittata
Miz Helen's Kitchen
Ingredients
2 cups asparagus, cut up
2 cups fresh or frozen peas
1 onion, chopped
2 cloves garlic, minced
2 cups cooked ham, chopped small dice
3 tablespoons olive oil
12 eggs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon Tabasco
2 cups, Italian Blend Cheese, shredded
1 cup fresh basil, chopped
1 tablespoon butter
Directions
In a large hot skillet, pour in the olive oil and heat.
Add the asparagus, peas, onion, garlic, and ham.
Cook the vegetables and ham until the onion is clear and the asparagus is tender.
Set the vegetables aside and let cool for 10 minutes.
Beat the eggs until completely beaten.
Mix the eggs, salt, pepper, Tabasco, cheese, and basil.
Butter the inside of the crock pot.
Add the cooked asparagus, peas, onion, garlic, and ham to the buttered crock pot.
Pour the eggs and cheese mixture over the top of the vegetables and ham.
Cover the crock pot and cook on high for 1 hour and 45 minutes.
Remove the cover and let set for 10 minutes before serving.
Enjoy!