Ingredients
¼ cup chopped onion
¼ cup chopped green pepper
¼ cup chopped fresh tomato
1 x 16 oz can cream-style corn
4 large eggs
½ cup evaporated milk
½ teaspoon salt
¼ teaspoon pepper
Method
Sauté onion and green pepper until slightly softened; add tomato and sauté for 1 minute more. In a medium-sized bowl, whisk together the eggs, milk, creamed corn and seasonings; add the sautéed vegetables. lightly grease a 3 ½ quart or a soufflé dish which fits in a larger slow cooker and pour the mixture in. cook on high 2 ½ to 3 hours; add grated cheese to the top and cook until cheese is melted.