Per Serving: Calories 142, Protein 10g, Total Fat 7g, Carbs 8g, Fiber 1g
- 6 eggs
- 1/2- cup milk
- 1/4 teaspoon salt
- fresh ground pepper , to taste
- 1/8 teaspoon garlic powder , or to taste
- 1/8 teaspoon chili powder , or to taste
- 1 cup broccoli florets
- 1 red bell pepper , thinly sliced
- 1 small yellow onion , finely chopped
- 1 garlic clove , minced
- GARNISH OPTIONAL
- shredded cheese 2 tbsp (low-fat)
- chopped tomatoes
- chopped onions
- fresh parsley
Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.
In a large mixing bowl combine eggs, milk, salt, pepper, garlic powder and chili powder; using egg beaters or a whisk, beat the mixture until mixed and well combined.
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.
Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.
Turn off the slow cooker.
Cut the omelette into slices.
Transfer to a serving plate.
Garnish with chopped tomatoes, chopped onions and fresh parsley.