Slow-Cooker Veggie Omelette

Omelette-Wedges.jpg
 

*Serves 4 

Per Serving: Calories 142, Protein 10g, Total Fat 7g, Carbs 8g, Fiber 1g

Ingredients: 

  • 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

Instructions: 

  • 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.

  • Serve.