Slow Cooker Vegetable Omelette

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On weekend mornings, when you have time to relax at home, flex your muscles in the kitchen, and wow your family with your latest, healthy breakfast creation, consider this tasty, slow cooker omelette recipe. But what your family won’t know is that this meal is as simple as combining eggs and veggies in your slow cooker, setting it, and then relaxing with a good book.

We used carrots, string beans, zucchini, and bell peppers in this omelette, but you can add any vegetables you enjoy, or have on hand. One of our favorite healthy eating tips at SkinnyMs. is to choose local, in-season vegetables, and use them in the veggie-based dishes you cook at home. If warm weather has boosted your local crop of corn, zucchini, and tomatoes, seize the day! If cooler weather has provided you with ample root veggies, embrace the season. Every veggie comes with its own power pack of vitamins, minerals, antioxidants, and fiber, so get creative!

This vegetable omelette does even more than provide you and your loved ones with superfood veggies. The eggs in your omelette are packed with protein and omega-3 fatty acids. Parmesan packs in more protein, and extra virgin olive oil is heart-healthy. Enjoy this comforting breakfast meal with no guilt, and you and your family will feel satisfied all morning long.

Slow Cooker Vegetable Omelette

Slow Cooker Vegetable Omelette

Yields: 6 servings | Serving Size: 1/6th-sized slice of omelette | Calories: 167 | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 226 mg | Sodium: 115 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 11 g | SmartPoints (Freestyle): 5


  • 8 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, coarsely chopped
  • 1/2 cup carrots, peeled and diced
  • 1/4 cup string beans, ends discarded and coarsely chopped
  • 1/2 cup potatoes, peeled and diced
  • 1/2 cup zucchini, diced
  • 1/4 cup red bell peppers, diced


  1. In a medium bowl, whisk the eggs, Parmesan cheese, salt and pepper.
  2. Over medium heat, in a saucepan with extra virgin olive oil, sautè the onions for 2 minutes then add all the vegetables. Cook for 10 minutes or until almost tender.
  3. Transfer the vegetables to the slow cooker then pour the egg mixture inside making sure that the vegetables are covered well.
  4. Set on high for 2 hours.

Enjoy our other omelette and frittata recipes:

Salmon and Sun-Dried Tomato Frittata

Slow Cooker Spinach and Mozzarella Frittata

Spaghetti Frittata

Potato Frittata Sandwich

Asparagus Frittata with Herb Blossoms

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We’d love to hear what you think. Leave us a comment in the comments section below.

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13 Comments on "Slow Cooker Vegetable Omelette"

  1. KEZ Robarts  January 20, 2016

    I want to learn as many low fat low calorie meals I can have but are tasty and filling enough for I husband and 2 Hungary love their meat and carbs meals

  2. Kez Robarts  January 20, 2016

    I’m 65 kilos , I’ve gained 5 kilos in 5 months and 11 with menopause medication and antidepressants. I wNt to get back to 56-59 kilos. I am distribution had changed since turning 50+ , it’s all around my middle. No waist and get puffed easily walking.

  3. Stephanie  December 29, 2016

    If I used egg whites instead, do you think the cooking time would need to change?

    • Gale Compton  December 29, 2016

      Stephanie, Only slightly would the cooking time change, if at all. Omelettes can be tested much like a cake, by sticking a toothpick or fork in the center to check for doneness. 🙂

      • Stephanie  December 30, 2016


  4. Janice  May 30, 2017

    What size slow cooker did you use for this recipe?

    • Gale Compton  May 30, 2017

      Janice, As I recall it was a 6 quart slow cooker. 🙂

  5. Autumn  April 2, 2018

    Do you know how long this would take in a pressure cooker?

    • Nichole Furlong  April 2, 2018

      Hi, Autumn! This would take about 10 minutes in an Instant Pot or pressure cooker.

  6. Lectin free  January 10, 2019

    1) Slow cookers are round. How do you get them to be cut squares? Is there a special baker’s pan in squares that you finish them in?
    2) I cannot have lectins or nightshades (aka potatoes). Can they be replaced by sweet potatoes?
    3) what can the red peppers (also a nightshade) be replaced by? (Coudln’t think of anything red & sweet: tomatoes are also nightshades)

    Thank you in advance!!! 🙂

    • Gale Compton  January 11, 2019

      1. We cut the omelette into squares for the photo shoot. Feel free to cut them into a pie shape when eating. 🙂
      2. Sweet potatoes are fine.
      3. I would recommend using either yellow squash or Portobello mushrooms.

      Hope this helps. 🙂


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