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(S) Slow Cooker Veggie Omelette

S Slow Cooker Veggie Omelet

By: Rachel's Tea



Cook Time
  • Eggs 6
  • Salt 1/4 teaspoon
  • Fresh ground pepper to taste
  • Garlic powder to taste 1/8 teaspoon
  • Chili powder to taste 1/8 teaspoon
  • Broccoli florets 1 cup
  • Thinly sliced green bell pepper 1
  • Small yellow onion finely chopped 1
  • Garlic clove minced 1
  • Garnish
  • Shredded cheddar cheese
  • Chopped tomatoes
  • Chopped onions
  • Fresh parsley

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For A Delicious Breakfast!


  1. Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
  2. In a large mixing bowl combine eggs, salt, pepper, garlic powder and chili powder; using egg beaters or a whisk, beat the mixture until mixed and well combined.
  3. Add broccoli florets, sliced peppers, onions and garlic to the slow cooker; stir in the egg-mixture. Cover and cook on High for 2 hours. Start checking at 1 hour 30 minutes. Omelette is done when eggs are set.
  4. Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
  5. Turn off the slow cooker.
  6. Cut the omelette into 8 wedges.
  7. Transfer to a serving plate.
  8. Garnish with chopped tomatoes, chopped onions and fresh parsley.

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