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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.
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