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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.

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Rate this recipe 4.2/5 (6 Votes)


  • 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


Servings 4
Preparation time 10mins
Cooking time 130mins
Adapted from


Step 1

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!

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