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Start your day with a nutritious and simple breakfast omelette cooked in the crockpot! Loaded with good-for-you ingredients, this slow cooker breakfast omelette is pure savory goodness. Just toss everything in the crock pot and come back in 2 hours to a perfectly cooked, protein-packed breakfast!
Slow Cooker Omelette
You are going to love this veggie omelette cooked in the crockpot because it’s hearty, hands-off, and seriously delicious. The slow cooker takes care of everything, so you can enjoy breakfast without the morning chaos.
If you’re always juggling a busy schedule, this recipe is your new best friend. Just toss in your ingredients, hit start, and go about your day (or sip that much-needed coffee ☕). No standing over the stove required.
It’s packed with protein and veggies, making it the perfect way to start your day feeling full and energized. And if you’re ever in the mood for something a little more indulgent, my Crockpot Banana French Toast is always there to sweeten things up. 😍
Omelette or Omelet?
Both spellings are correct! “Omelet” is the standard American English version, while “omelette” is the modern French and British spelling. Use whichever feels right; either way, you’re talking about a fluffy, delicious egg dish that’s perfect for breakfast or brunch.
Ingredients for this Omelette Recipe
You’ll only need a few basic ingredients to make this slow cooker veggie omelette, which is simple, fresh, and easy to customize!
- Eggs – The star of the show! They cook up light, fluffy, and full of protein.
- Milk – Keeps the eggs soft and tender; any milk or unsweetened plant milk works.
- Cheese – I use shredded cheddar, but mozzarella, Monterey Jack, or feta are great swaps.
- Garlic powder – Adds savory flavor to the egg mixture without overpowering it.
- Chili powder – For a mild kick; you can skip it or use smoked paprika instead.
- Dried herbs – Italian seasoning or a mix of dried thyme, parsley, and oregano works perfectly.
- Broccoli florets – Adds color, crunch, and nutrients; use small florets so they cook evenly.
- Red bell pepper – Sweet and bright; any color of pepper will do.
- Yellow onion – A white onion will also add a little natural sweetness as it cooks.
- Garlic – Freshly minced for the best flavor.
How to Cook an Omelette in the Slow Cooker
- Prep the slow cooker. Lightly grease the inside of your slow cooker with cooking spray or a little oil.
- Whisk the eggs. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and chili powder until well combined.
- Add the veggies. Place the broccoli, peppers, onions, and garlic in the slow cooker, then pour the egg mixture over the top. (For extra flavor, you can sauté the veggies for a few minutes before adding them.)
- Cook. Cover and cook on HIGH for about 2 hours, checking around the 1½-hour mark. The omelette is done when the eggs are fully set in the center.
- Finish and serve. Sprinkle the top with cheese, cover again, and let it sit for a few minutes until melted. Slice it up, serve warm with breakfast potatoes, and enjoy your morning without lifting a finger.
What to Add to an Omelette
The beauty of an omelette recipe is that you can fill it with just about anything you love (or whatever’s hanging out in your fridge). Some classic filling ideas include:
- Diced ham or cooked sausage
- Crisp bacon
- Sautéed mushrooms
- Bell peppers
- Tomatoes
- Caramelized onions
- Fresh or dried herbs
- Even leftovers from last night’s dinner
FAQs
A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture.
An American omelet has a speckled golden crust from the pan, and the surface is uneven with craters. The round omelet is then folded in half and served. Often, the fillings like meat and vegetables are cooked into the eggs rather than added afterward.
A frittata is cooked in an oven, while an omelet is usually cooked quickly over a higher heat on the stove. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.
How To Store Leftovers
- Fridge: Store leftover veggie omelette in an airtight container in the refrigerator for 2 to 3 days.
- Freezer: You can also freeze it! Let the omelette cool completely, then transfer it to an airtight container or freezer bag. Freeze for 2 to 3 months. I suggest freezing it in single portions so you can grab and reheat breakfast on busy mornings!
- Reheat: First, bring the omelette to room temperature, then warm it gently on the stovetop over low heat for about 5 minutes or until heated through.
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Slow Cooker Omelette
Ingredients
- 8 large eggs
- ½ cup whole milk, or Half & Half
- ¼ cup grated parmesan cheese
- salt and freshly ground black pepper, to taste
- ½ tablespoon Italian Seasoning
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon chili powder, or to taste
- 1 cup chopped broccoli florets
- 1 small red bell pepper, diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
For Garnish
- 1 cup shredded cheddar cheese
- cooked diced red peppers or diced tomatoes, optional
- finely diced onions, optional
- chopped fresh parsley, optional
Instructions
- Prep. Lightly grease the inside of the slow cooker/crock pot with cooking spray and set aside.
- Prepare the eggs. In a large mixing bowl, combine the eggs, milk, parmesan, salt, black pepper, Italian Seasoning, garlic powder, and chili powder; using a whisk, beat the egg mixture until thoroughly combined.
- Mix in the vegetables. Add broccoli florets, diced peppers, chopped onions, and garlic to the insert of your slow cooker; stir in the prepared egg mixture.
- Cook. Cover the slow cooker and cook the eggs on HIGH for 2 hours. Start checking at 1 hour and 30 minutes for doneness. The omelette is done when the eggs are set. You can also cook it on LOW for 3 to 3.5 hours.
- Melt the cheese. Remove the cover, sprinkle the top with cheese, and cover again; let stand for 2 to 3 minutes, or until the cheese is melted.
- Finish and serve. Turn off the slow cooker. Optionally, garnish the veggie omelette with chopped peppers, tomatoes, chopped onions, and fresh parsley. Cut and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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There are no amounts of the ingredients, WTF!!!
Yes, there are. Please scroll down to the recipe card for the list of ingredients, amounts, and step-by-step instructions.
I messed up and mixed the vegetables with the egg mixture and then poured it in. Will it cook okay?
Hi! Yes, it’s totally okay. I hope you enjoyed it! 🙂
perfect recipe. I put some potatoes and peas and i eat tonight.
Thanks for your time.
I’m so glad you liked the recipe, and adding potatoes and peas sounds like a delicious variation!
AMAZING recipe. Simple, quick and a healthier option 👌🏾. Can leftovers be frozen for later? Or how long will it last in the fridge?
Lovely recipe, I liked this vegetable omlet recipe and will try once surely. thanks for the recipe Katerina..
I hope you enjoy it! Thank YOU, Nikhil! 🙂
Hi, would it be possible to mix all ingredients together and refrigerate the night before and then throw in the slow cooker in the morning?
Hi!
Yep, just keep everything refrigerated. 🙂
Thanks so much! And for the swift reply
Just be careful not to put the crock itself in the fridge. I did that, and the next morning I took it from the fridge and put it in the crock pot, turned it on and my crock cracked in half!
What size sliw cooker is best to use pkease?
I have an instant pot. What would my cooking directions be for it?
Hi!
I have never made an omelette in the instant pot so I am not at all certain about how it works, but I did google it and found this recipe for an instant pot omelette: https://www.thehealthymilestone.com/instant-pot-western-omelette-quiche/ I hope this helps somewhat.
Has anybody had issues reheating any left overs? Would like to make it as a meal prep breakfast.
Thank you in advance!
Can it be made on low for longer?