Slow Cooker Vegetable Omelette

3.7 from 13 votes

Get creative with this veggie omelette.

Our slow cooker vegetable omelette makes a great breakfast on busy mornings.

More often than not, the slow cooker is thought of as a dinner time appliance, but have you ever tried using it to make breakfast? If not, we’re about to introduce you to a whole new world! Using the slow cooker at breakfast time can help take some of the stress out of your morning. Our delicious and healthy slow cooker vegetable omelette recipe requires just 15 minutes of prep time. After that, simply set the slow cooker for 2 hours and go about your morning. When you come back, a perfectly cooked, wildly nutritious, and incredibly flavorful meal will be ready to enjoy. 

Our Nutrient-Dense Take On Traditional Omelettes

Make this tasty and easy slow cooker vegetable omelette for breakfast!

This vegetable omelette may not look like the traditional version, but it still offers the same great flavors and textures you love. That said, our slow cooker vegetable omelette also goes above and beyond 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 flavor. You’ll get healthy fats from the olive oil, too! We packed this breakfast with several different types of superfood veggies, creating a combination of ingredients that will leave you full and focused for hours.

Simple Steps for an Incredible Breakfast

This healthy recipe places a new, highly-nutritious spin on traditional omelettes.

Begin by whisking the eggs, Parmesan cheese, salt, and ground black pepper together in a mixing bowl. Meanwhile, add the olive oil to a saucepan and place it on a burner over medium heat. Saute the chopped onions for two minutes before adding in the rest of the chopped and diced vegetables. (Psst: You can chop all of your veggies the night before to save extra time in the morning!)

You’ll want to cook the veggies until tender, which will take about 10 minutes. Finally, transfer the veggies to the slow cooker and pour the egg mixture over them. Feel free to give it a little stir to ensure that the veggies are evenly coated. Set the slow cooker on high for two hours and go about your morning!

Switch Up Your Veggies for the Season!

Impress your guests with this delightful, high-protein breakfast.

In this recipe, we used onions, carrots, string beans, potatoes, zucchini, and bell peppers because they were all in season at the time. Of course, you can swap-in any vegetables you enjoy or have on hand! One of our favorite healthy eating tips at Skinny Ms. 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! You really can’t go wrong.

3.7 from 13 votes

Slow Cooker Vegetable Omelette

This scrumptious omelette is a healthy and slow-cooked breakfast everyone will enjoy.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Yield 6 people
Serving Size 0.167 omelette
Course Breakfast
Cuisine Universal

Ingredients

  • 8 eggs
  • 1/2 cup parmesan cheese grated
  • 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 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

Instructions

  • In a medium bowl, whisk the eggs, Parmesan cheese, salt and pepper.
  • 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.
  • Transfer the vegetables to the slow cooker then pour the egg mixture inside making sure that the vegetables are covered well.
  • Set on high for 2 hours.

Nutrition Information

Serving: 0.167omelette | Calories: 168kcal | Carbohydrates: 8g | Protein: 11g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 224mg | Sodium: 421mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2411IU | Vitamin C: 16mg | Calcium: 143mg | Iron: 1mg |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Gluten-Free, Low-Carb, Slow Cooker

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If you enjoyed this delightful slow cooker vegetable omelette recipe, we think you might also want to try these nutritious and delicious breakfast options:

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

More by Rowena

17 Comments

  1. 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. 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.

    1. 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. 🙂

  3. Hello,
    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!!! 🙂

    1. Hi,
      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. 🙂

    1. We haven’t tried freezing this recipe. However, I do know most omelettes can be frozen and reheated. If you decide to freeze it, I recommend thawing it in the fridge then reheating in the over. Try loosely wrapping the omelette in foil and sprinkle 1-2 tablespoons of water underneath. Place on a sheet pan and reheat in a 375 degree oven for 10 minutes. Check to make sure it’s heated to your taste before removing. Hope this helps!

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