Slow Cooker Veggie Omelet

Here’s what you’ll need

1. Eggs
2. Milk
3. Cheese
4. Garlic Powder
5. Chili Powder
6. Dried herbs
7. Small broccoli florets
8. Red bell pepper
9. Yellow Onion
10. Garlic

How To Make It

• First, lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
• Then, in a large mixing bowl combine eggs, milk, salt, pepper, garlic powder and chili powder; using a whisk, beat the mixture until mixed and thoroughly combined.
• Next, add the broccoli florets, peppers, onions and garlic to the slow cooker; stir in the egg-mixture. By the way, you can also fry the broccoli, peppers, onions, and garlic for few minutes, or until just softened, before adding them to the slow cooker. 
• Cover and cook on HIGH for 2 hours. Start checking at 1 hour 30 minutes. Omelette is done when eggs are set.
• Next, sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted. 
• Cut the omelette and serve.

How To Store It

Fridge: Your leftover veggie omelet can be stored in the fridge in an airtight container for 4 days.

Freezer: You can also freeze it. Just, let it cool down completely before putting it in an airtight container. You can store it in the freezer for up to 3 months.

Reheat: Reheating the veggie omelet is super easy. Simply bring it to room temperature on your counter, and then heat on your stovetop on low. It should only take about 10 minutes to heat through. Do not reheat the veggie omelet in the slow cooker.

NOTE: Also, do not put a refrigerated slow cooker insert into the heating base while it’s still cold; the ceramic could crack and food is at risk of not reaching proper food safety temperature.