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!

cereal and milk

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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