1. In a large skillet, heat the oil over medium heat. Add the peppers and cook for 5 minutes. Add the onion. Cook, stirring frequently, until the peppers are tender-about 15 minutes. Let cool.
2. Grease the base and 2 inches up the sides of the crock with butter.
3. In a large bowl, combine the eggs with the cheese, parsley, salt and pepper to taste until well-blended. Stir in the sautéed vegetables and potatoes. Pour into the slow cooker.
4. Cover and cook on HIGH for 60 to 75 minutes, or until the frittata is just set when the knife is inserted in the center. Cut into wedges to serve.
TEST KITCHEN TIP: Boil the potatoes until just tender (about 15 minutes). Do not allow them to get too soft.
This recipe developed by Hamilton Beach Brands, Inc.
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.