Slow Cooker Veggie Omelette
Jump start your day with this simple and delicious veggie and cheese omelet garnished with chopped tomatoes, onions and fresh parsley.
- 6 eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- Fresh ground pepper, to taste
- 1/8 teaspoon garlic powder, or to taste
- 1/8 teaspoon chili powder, or to taste
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 small yellow onion, finely chopped
- 1 garlic clove, minced
- Cheddar cheese, shredded
- Tomatoes, chopped
- Onions, chopped
- Fresh parsley
Preparation time 10mins
Cooking time 130mins
Adapted from diethood.com
Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
In a large mixing bowl combine eggs, milk, salt, pepper, garlic powder and chili powder; using egg beaters or a whisk, beat the mixture until mixed and well combined.
Add broccoli florets, sliced peppers, onions and garlic to the slow cooker; stir in the egg-mixture.
Cover and cook on high for 2 hours. Start checking at 1 hour 30 minutes. Omelette is done when eggs are set.
Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
Turn off the slow cooker. Cut the omelette into 8 wedges. Transfer to a serving plate.
Garnish with chopped tomatoes, chopped onions and fresh parsley.
Serve and enjoy!