Get creative with this vegetarian omelette.
Most of the time the slow cooker is viewed as a dinner device, but have you ever tried to make breakfast with it? If not, we will introduce you to a whole new world! Using the slow cooker for breakfast can make your morning a little less stressful. Our delicious and healthy slow cooker vegetable omelette recipe takes just 15 minutes to prepare. After that, just set the slow cooker on for 2 hours and start your morning. When you come back you can enjoy a perfectly prepared, extremely nutritious, and incredibly tasty meal.
Our nutrient-dense traditional omelets
This vegetable omelette is not allowed look like the traditional version but still has the same great flavors and textures that you love. However, our slow cooker vegetable omelette also goes far beyond that in the nutrition department.
Eggs are a fantastic source of protein and omega-3 fatty acids, and the addition of parmesan cheese adds calcium, protein, and an incredible cheesy taste. You can also get healthy fats from the olive oil! We have packed this breakfast with different types of superfood vegetables and created a combination of ingredients that will keep you full and focused for hours.
Simple steps for an incredible breakfast
Start by whisking the eggs, parmesan, salt, and ground black pepper in a mixing bowl. In the meantime, put the olive oil in a saucepan and place on a burner over medium heat. Saute the chopped onions for two minutes before adding the rest of the chopped and diced vegetables. (Psst: You can chop all your vegetables the night before to save extra time in the morning!)
You want to cook the vegetables tenderly, which takes about 10 minutes. Finally, put the vegetables in the slow cooker and pour the egg mixture over them. Feel free to stir it a little to make sure the vegetables are evenly coated. Set the slow cooker on high for two hours and start your morning off!
Switch your vegetables for the season!
In this recipe we used onions, carrots, beans, potatoes, zucchini, and peppers as they were all in season at this time. Of course, you can trade in any vegetables you enjoy or have on hand! One of our favorite healthy eating tips at Skinny Ms. is choosing which season vegetables are in season and using them in vegetarian dishes that you cook at home.
If warm weather kicked off your local corn, zucchini, and tomato harvest, seize the day! When the cooler weather has provided you with plenty of root vegetables, embrace the season. Every vegetable has its own powerhouse of vitamins, minerals, antioxidants and fiber. So be creative! You really can’t go wrong.
- 8th Eggs
- 1/2 Cup Parmesan cheese rubbed
- 1/2 teaspoon Salt-
- 1/4 teaspoon pepper
- 1 tablespoon Extra virgin olive oil
- 1 onion medium, coarsely chopped
- 1/2 Cup Carrots peeled and diced
- 1/4 Cup Beans Ends discarded and roughly chopped
- 1/2 Cup Potatoes peeled and diced
- 1/2 Cup zucchini diced
- 1/4 Cup Red pepper diced
In a medium bowl, whisk together eggs, parmesan, salt, and pepper.
In a saucepan of extra virgin olive oil over medium heat, sauté the onions for 2 minutes, then add all of the vegetables. Cook for 10 minutes or until almost tender.
Transfer the vegetables to the slow cooker and pour in the egg mixture to make sure the vegetables are well covered.
Set to high for 2 hours.
SmartPoints (Freestyle): 5
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If you’ve enjoyed this delicious slow cooker vegetable omelette recipe, you may also want to try these nutritious and delicious breakfast options:
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Editor’s Note: This recipe was originally published on March 13, 2015.