Slow Cooker Omelette

4.86 from 14 votes

Slow Cooker Omelette

Start your day with this easy slow cooker omelette! Packed with vegetables and protein, it’s a simple, nutritious, and hands-off breakfast you’ll love.

Prep Time10

Cook Time2

Total Time2 10

Course: Breakfast, Brunch

Cuisine: American

Keyword: slow cooker omelette

Servings: servings

Author: Katerina Petrovska

Equipment

Slow Cooker

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.

Nutrition