Slow Cooker Vegetable Omelet
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 9 eggs
  • ¾ cup milk
  • salt and pepper to taste
  • ¼ teaspoon garlic powder
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup mushrooms, chopped
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, minced
  • 1 cup shredded cheddar cheese (optional garnish)
  • 1 cup chopped tomatoes (optional garnish)
  • 1 cup salsa (optional garnish)
  • ¼ cup fresh parsley, chopped (optional garnish)
Instructions
  1. Spray the inside of the slow cooker with non-stick cooking spray.
  2. In a large mixing bowl, combine eggs, milk, salt, pepper, and garlic powder; beat well until completely mixed together.
  3. Add broccoli, sliced peppers, mushrooms, onions and garlic to the slow cooker; stir in the egg mixture.
  4. Cover and cook on HIGH for 2 - 2½ hours (cooking times will vary with each slow cooker). Start checking omelet at 1 hour 30 minutes. Omelette is done when eggs are set.
  5. If desired, sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted. Turn off the slow cooker.
  6. Cut the omelette into 12 wedges and transfer to a serving plate.
  7. If using, garnish with chopped tomatoes, salsa, and parsley. Enjoy!
Recipe by Tone and Tighten at https://tone-and-tighten.com/slow-cooker-vegetable-omelet.html