Veggie Omelet – “Depression-Friendly” Recipes

NOTE: The recipe below was adapted from the website included at the bottom of the page. Please visit that website for more complete directions and additional great recipe ideas!

Serves 8


Veggie Omelet

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

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  • 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)


  1. Chop broccoli & dice bell pepper and onion. Mince garlic (unless using garlic powder).
  2. Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
  3. 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.
  4. Add broccoli florets, diced peppers, chopped onions, and garlic to the insert of the slow cooker; stir in the prepared egg-mixture.
  5. 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.
  6. Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
  7. Turn off the slow cooker.


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