Veggie Omelet
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
- 8 large eggs
- 1/2 cup milk or half & half
- 1/4 cup grated parmesan cheese
- salt to taste
- fresh ground pepper to taste
- 1/2 tablespoon dried Italian seasoning
- 1/2 teaspoon garlic powder or to taste
- 1/2 teaspoon chili powder or to taste
- 1 cup broccoli florets or use frozen and re-heat
- 1 small red bell pepper or use frozen and re-heat
- 1 small yellow onion
- 2 cloves garlic or use more garlic powder
- 1 cup shredded cheddar cheese optional
Chop broccoli & dice bell pepper and onion. Mince garlic (unless using garlic powder).
Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
In a large mixing bowl combine eggs, milk, Parmesan, salt, black pepper, Italian seasoning, garlic powder and chili powder; using a whisk, beat the egg mixture until thoroughly combined.
Add broccoli florets, diced peppers, chopped onions, and garlic to the insert of the slow cooker; stir in the prepared egg-mixture.
Cover and cook on high for 2 hours. Start checking at 1 hour 30 minutes for doneness. Omelette is done when eggs are set. You can also cook it on LOW for 3 to 3.5 hours.
Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
Turn off the slow cooker.
LINK TO RECIPE USED IN THIS POST
