Nonstick cooking spray
6 6” corn tortillas, coarsely chopped
1 cup chopped red sweet pepper
1/2 cup chopped onion
1/2 cup salsa verde
1 fresh jalapeño chile pepper, seeded and finely chopped
1/2 teaspoon salt
1/2 teaspoon chili powder
12 eggs, lightly beaten
2 avocados, halved, seeded, peeled, and chopped
1 canned chipotle pepper in adobo sauce, finely chopped
2 teaspoons lime juice
1/2 cup crumbled queso fresco (2 oz.)
1/4 cup snipped fresh cilantro
Line a 4-qt. crockpot with a disposable liner; coat liner with cooking spray.
For frittata: in prepared crockpot combine next seven ingredients (through chili powder). Stir in eggs. Cover and cook on low 2 1/2 hours or until eggs are set (at least 165°F).
Meanwhile, for guacamole, in a medium bowl combine avocados, chipotle pepper, and lime juice. Mash using a potato masher or fork. Cover surface with plastic wrap and chill until ready to serve.
Turn off crockpot. If possible, remove liner and let stand, covered, 10 minutes. Top servings with cheese and cilantro and serve with guacamole.
Warning: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.