Per Serving: Calories 142, Protein 10g, Total Fat 7g, Carbs 8g, Fiber 1g
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
shredded cheese 2 tbsp (low-fat)
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.