Slow Cooker Omelette
Apr 06, 2020, Updated Oct 25, 2025
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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!
I love pairing this slow cooker omelet with my banana nut muffins for a complete morning meal.
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.
More Breakfast Recipes
This sounds delish, and will make it soon, but with my own twist. I think that with the garnish, if you sauteed the onions and tomatoes in olive oil would be great. Then, make a balsamic vinegar reduction, to the consistency of maple syrup, and lightly drizzle over the garnish. Substitute parsley with sweated cilantro. And for my taste, a bit more garlic would be in order. A great starter recipe !
Has anyone tried to double or triple this for a large crowd?! Please let me know.
Curious if you, or any of the other readers, have thoughts about making this without dairy milk and instead using something like soy or almond milk? For a family that cannot have dairy products but still likes to have an omelet.
I went ahead and tried it this morning, using soy milk (plain, not vanilla) and Daiya shredded cheese. Turned out perfectly and was a great breakfast. I’m not a very good cook, so this gives me a nice breakfast I can easily assemble and cook for my wife on the weekends.
Thanks so much for sharing that, Brian!! I hadn’t tried it with any other milk, but I am happy to know that it works! Thinking about doing this for Sunday morning’s breakfast. 😀 Happy weekend!!
Try lactose free milk
Tried this recipe last night and it was amazing. you could add or remove veggies depending on what you like.
This can be a great dinner as well. i did my prep on sunday and after work put it all in the crockpot. It was ready to eat after a long walk with the dogs.
will definitely make this again and add to my rotation.
hi there— this looks amazing! but i have a large crowd to feed- can i double it? thanks for any help with this!
Hi Sarah! I’m very sorry for the late response – I was away on a business trip and I’m just now getting back. You can absolutely double this, but it may take up to 15 to 20 minutes longer to cook. Just start checking at the 2 hour 10 minute mark, making sure that the eggs have cooked through. Hope that helps! Let me know how it goes.
Hi Katerina – This looks delicious. I can’t eat egg yokes – is this possible to do with egg whites only and if so do I need to do anything differently?
HI! I have never made it with just egg whites, so I am not 100% sure, but I would add couple more egg whites to the recipe, season it well, and just continue with it as is.
Just wondering if you’ve ever put this on before you actually go to bed? But on low instead of high, to make it an overnight omelet… I love omelets, but I’m not one of those mums who gets up at 4am! Lol! But i could see this would definitely work if I could set it before going to bed instead. Thanks
Hi Mandi! Yep, I am also not one of those moms :-D, and I did put this on before going to bed once, buuuuut I woke up to a burnt omelette. :-/ It wasn’t too bad, though! Just the edges were a bit crispy. 😀 I had set it on low for over 6 hours… I don’t think it needs more than 4 to 4.5 hours on LOW. I hope that helps!
As an alternative, would you be able to freeze the omelette and re-heat it?
What size slow cooker did you use?
Hi Jennifer! My slow cooker is 6 quarts.
I’m cooking this recipe right now, but I was wondering how exactly to transfer this to a serving dish without it turning into scrambled eggs. Any ideas?
Hi Jackson! If you give it some time to cool down just a bit, it will be easier to remove. I’d use a large serving spoon or spatula and just slide it right underneath the omelette and pull it up. I hope that helps. Let me know!
Just a note, Omelet is spelled as such. Otherwise, the recipe is wonderful.
Cathy Clark, try “Googling”omelette and see what you get. (no poem intended).
I LOVE the fact that you can make this in the slow cooker! Plus, it looks AMAZING – Thank you for sharing Katerina!