Ingredients needed:
* Nonstick cooking spray
* 8 ounces tiny new red-skin or golden potatoes, cut into 1/2-inch pieces
* 2 tablespoons of olive oil
* 1 medium yellow summer squash, cut into 1/2-inch pieces
* 3/4 cup of chopped red sweet pepper (1 medium)
* 1/2 cup of sliced green onions (4)
* 6 eggs, lightly beaten
* 1 1/2 cups of milk
* 2 tablespoons snipped fresh Italian parsley (flat-leaf)
* 1/2 teaspoon of salt
* 1/2 teaspoon of ground black pepper
* 1 1/2 cups of shredded cheddar cheese
* 3/4 cup of bread crumbs
Preparation steps:
* Line crockpot with a disposable crockpot liner. Lightly coat liner with cooking spray.
* In a large skillet, cook potatoes in hot oil over medium heat for 8 to 10 minutes or until lightly browned and almost tender, stirring occasionally. Add squash; cook for 4 minutes, stirring occasionally. Stir in sweet pepper; cook for 2 minutes more. Remove from heat; stir in green onions.
* In a large bowl, combine eggs, milk, parsley, salt, and black pepper. Stir in cooked vegetables, 1 cup of the cheese, and the bread crumbs. Pour mixture into crockpot. Sprinkle with remaining 1/2 cup cheese.
* Cover and cook on low for about 3 hours or until a knife inserted in the center comes out clean. Turn off crockpot. Remove disposable liner.
* Cool for 20 minutes prior to serving.
Enjoy
(Serves 6)
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