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Ingredients: 1/4 cup chopped onion 1/4 cup chopped green pepper 1/4 cup chopped fresh tomato 1 16 oz can cream-style corn 4 large eggs 1/2 cup evaporated milk 1/2 teaspoon salt 1/4 teaspoon pepper Method: Saute onion and green pepper until slightly softened; add tomato and saute for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sauteed vegetables. Lightly grease a 3 1/2 quart crock pot (or a souffle dish which fits in a larger crock pot) and pour the mixture in. Cook on high 2 1/2 to 3 hours; add grated cheese to the top and cook until cheese is melted. |
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