Nonstick cooking spray
6 eggs, lightly beaten
3/4 cup fresh or frozen whole kernel corn, thawed
1/2 cup thinly sliced green onions
6 slices bacon, crisp-cooked and crumbled
1/4 cup finely chopped roasted red sweet peppers
1/4 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
1/4 cup chopped fresh chives or Italian parsley
Lightly coat a 1 1/2–quart soufflé dish or round casserole with cooking spray.
In a medium bowl combine the next 8 ingredients (through salt). Stir in 1/2 cup of the cheese.
Transfer egg mixture to prepared dish. Top with remaining 1/4 cup cheese.
Place dish in a 5- to 6-quart slow cooker. Cover and cook on high 2 to 2 1/2 hours or until frittata is set. (Frittata will puff during cooking and settle when cooling.)
Let stand 10 minutes. Sprinkle with chives.