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Slow Cooker Western Omelet

Reviewed: Apr. 11, 2010
I made this recipe for 18 on a 6QT ceramic crock pot set on LOW. At 9 hours it was burning on the edges, bottom and top. Interestingly, the flavor was good and the eggs were eaten right up to the "burned crust" that created a bowl of sorts. I used 1-1/2 lbs Bacon Pieces rather than ham, 1 tsp. salt, 1/2 tsp. black pepper. It was plenty salty and flavorful; just unattractively dark and burned looking on the outside. I served with hot tortillas with salsa, and tabasco condiments. I'll make again; but, will definately tweak the cooking time. Even for 18 servings the cook time could easily be 7 to 7-1/2 hours on low, maybe less. I might even try 2 hours on High. Thanks to all for sharing the recipe and ideas!
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