Ingredients

1/4 C. chopped onion
1/4 C. chopped green pepper
1/4 C. chopped fresh tomato
1 can cream-style corn-16 oz.
4 large eggs
1/2 C. evaporated milk
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

Cooking Instructions

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 souffla 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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