1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
1/2 cup seeded and diced red bell pepper
2 garlic cloves, minced
1 cup 1-inch cut pieces asparagus
8 large eggs
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh Italian parsley, minced
1 tsp salt
1 tsp freshly ground black pepper
Saute the zucchini, yellow squash, bell pepper, and garlic together in a medium skillet until tender. Transfer the sauteed veggies to a crock pot or slow cooker. Add the remaining ingredients; mix thoroughly to combine.
Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.
Yield: 6 servings