Wake up to the delectable aroma of a Slow Cooker Veggie Omelette, a breakfast that does more than just satisfy your taste buds.
This recipe combines high-quality proteins from eggs with a medley of fiber-rich vegetables like broccoli and bell peppers, delivering a nutritional powerhouse that supports muscle health and digestion.
With minimal prep and hands-off cooking, this dish is not only a convenient breakfast solution but also a vibrant way to kick-start your day with essential nutrients.
Why Use a Slow Cooker for Breakfast?
The slow cooker is not just for stews and roasts anymore. Using it for breakfast can transform your mornings, providing a nutritious and ready-to-eat meal without the hassle of active cooking.
Especially on busy mornings, setting your meal to cook overnight or early in the morning means one less thing to worry about. Plus, it keeps your kitchen cooler and frees up time for your morning activities.
The Health Benefits of a Veggie-Packed Breakfast
Eating a veggie-packed breakfast not only diversifies your morning meal but also provides a substantial boost to your daily nutritional intake.
This approach ensures you start your day with a significant dose of dietary fiber, which aids in prolonged satiety and improved digestive health,1 and antioxidants, which combat oxidative stress and may reduce the risk of chronic diseases like heart disease and type-2 diabetes.2
Moreover, incorporating vegetables into breakfast can be both easy and delicious. These meals not only increase your intake of essential nutrients early in the day but also set a healthy tone for your subsequent meals.
Storage & Serving Suggestions
Enhancing the longevity and enjoyment of your slow cooker veggie omelet is easy with these tips:
- Refrigeration: Cool the omelet completely before refrigerating. Store it in an airtight container for up to four days to maintain freshness and prevent odors.
- Freezing: For longer storage, wrap individual portions in cling wrap and place them in a freezer bag. This method keeps the omelet fresh for up to two months.
- Reheating: Reheat thawed or refrigerated omelet in a microwave or on a stovetop until it’s heated through. If using an oven, cover with foil to prevent drying out.
- Serving Tips: Serve warm with a side of mixed greens or fresh fruit for a balanced meal. For a brunch twist, pair it with a mimosa or your favorite breakfast tea.
- Variations: Customize your omelet with different cheeses or add meats like diced ham or crumbled sausage for added flavor.
Slow Cooker Veggie Omelet
Ingredients
- 8 large eggs
- 1/2 cup milk or Half & Half
- 1/4 cup parmesan cheese grated
- Salt and fresh ground pepper to taste
- 1/2 tablespoon dried Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 cup broccoli florets
- 1 small red bell pepper diced
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
For Garnishing
- 1 cup shredded cheddar cheese
- red peppers or tomatoes cooked & diced (optional)
- onions finely diced (optional)
- fresh parsley chopped (optional)
Instructions
- Prepare the slow cooker by spraying it with cooking spray.
- In a bowl, mix eggs, milk, parmesan, and spices until well combined.
- Place the vegetables in the slow cooker and pour the egg mixture over them.
- Cook on high for approximately 2 hours; check for doneness at 1.5 hours.
- Once the eggs are set, sprinkle cheddar cheese on top, cover for a few minutes to melt the cheese, then serve.
Nutrition
Sources:
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9268622/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9826852/
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.