Serves 8

139

Veggie Omelet

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

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Ingredients

• 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)

Instructions

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.