SLOW COOKER VEGGIE OMELETTE

SLOW COOKER VEGGIE OMELETTE

Ingredients

  • 6 eggs
  • ½-cup milk
  • ¼ teaspoon salt
  • fresh ground pepper, to taste
  • ⅛ teaspoon garlic powder, or to taste
  • ⅛ 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
  • GARNISH
  • shredded cheddar cheese
  • chopped tomatoes
  • chopped onions
  • fresh parsley

Instructions

  1. Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
  2. 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.
  3. Add broccoli florets, sliced peppers, onions and garlic to the slow cooker; stir in the egg-mixture.
  4. Cover and cook on HIGH for 2 hours. Start checking at 1 hour 30 minutes. Omelette is done when eggs are set.
  5. Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
  6. Turn off the slow cooker.
  7. Cut the omelette into 8 wedges.
  8. Transfer to a serving plate.
  9. Garnish with chopped tomatoes, chopped onions and fresh parsley.
  10. Serve.

 

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