Did you know that you can cook an omelet in your slow cooker?! It’s an amazing way to get a breakfast (or dinner!) on the table in no time at all!
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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
- Spray the inside of the slow cooker with non-stick cooking spray.
- In a large mixing bowl, combine eggs, milk, salt, pepper, and garlic powder; beat well until completely mixed together.
- Add broccoli, sliced peppers, mushrooms, onions and garlic to the slow cooker; stir in the egg mixture.
- 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.
- If desired, 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 12 wedges and transfer to a serving plate.
- If using, garnish with chopped tomatoes, salsa, and parsley. Enjoy!
Recipe adapted from Diethood
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