Veggie Omelet

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

Veggie Omelet

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes


  • 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.
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