We recommend using a slow-cooker liner for this recipe and hitting it with some cooking spray before adding the potato mixture. It makes serving and cleanup a cinch.
2 teaspoons olive oil
2 cups thinly sliced peeled baking potato
1 1/3 cups chopped onion
1 cup chopped red bell pepper
3 large eggs
6 large egg whites
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons drained capers
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato, onion, and bell pepper. Cook 8 minutes or until onion is tender and potato just begins to brown, stirring occasionally.
Coat a 3-quart electric slow cooker with cooking spray. Place potato mixture in slow cooker. Combine eggs and next 3 ingredients (through black pepper), stirring with a whisk. Pour egg mixture over vegetables in slow cooker. Cover and cook on LOW for 2 1/2 hours or just until egg is set in center.
Turn off slow cooker. Let stand, covered, 10 minutes. Sprinkle with cheese, parsley, and capers. Cut into wedges.