Crock-Pot Broccoli Omelet

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Some folks may call this a “crustless quiche” but I am going rogue and naming this dish Crock-Pot Broccoli Omelet instead. This slow cooked omelet is an easy healthy recipe to make for your family for breakfast or for sneaking veggies into their diets.

Crock-Pot Broccoli Omelet

Crock-Pot Broccoli Omelet is an easy recipe to make when you’re trying to find some new breakfast options and also a  way to help hesitant family eat broccoli.

This recipe calls for fresh broccoli with all the stems cut off, and once they are cooked you don’t even notice that you are eating broccoli.

This is great for a few of my children who are happy to eat broccoli raw but give me a side eye when I try to serve cooked broccoli.

This is a smaller recipe, serving 4, which is great for smaller families, singles and couples.

You can always double the recipe and cook it in a larger crock-pot, but you will really need to watch the recipe after the 1 1/2 hours to know when it is finished. The outside edge of the omelet gets cooked before the inside does, so the very outer crust will get quite brown. You can eat this crust if you like crispy egg, but I just used a long chef’s knife to cut around that outer edge while removing the omelet.

And lastly, this recipe is super versatile…so feel free to experiment with other vegetables like tomatoes, spinach, cauliflower, zucchini, red bell peppers or whatever you have on hand! And if you don’t have fresh broccoli on hand but have a bag of frozen broccoli in the freezer go ahead and use that…thaw it out first and then trim the broccoli to remove the stems (save them for making soup or broth!).

If you like things a little spicy add some diced jalapeno peppers or Tabasco sauce. We are not a family that likes a lot of spice so I didn’t add any heat but if you like some spice..add it. Have fun

And as a side note: If you are curious about the eggs in the picture below in the recipe, I used 3 duck eggs and 3 chicken eggs. Duck eggs are not necessary to the recipe, I just happened to have three duck eggs I needed to use up.

Such the life of living in rural Kansas!  🙂

This easy breakfast recipe for #CrockPot Broccoli Omelet is done in just 1 – 2 hours!Click To Tweet

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Crock-Pot Broccoli Omelet Recipe

Print Recipe Crock-Pot Broccoli Omelet Recipe

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	4people
Prep Time	30minutes
Cook Time	1 1/2 - 2hours on HIGH

Ingredients

• 6 large eggs
• 1/2 cup milk ( I used 2%)
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder If you want the heat of this to be strong, you a bit more.
• shortening or non-stick cooking spray (for greasing the crockpot)
• 1 small yellow onion chopped or shredded
• 3 cloves garlic minced
• 1 cup fresh broccoli florets frozen can be used if thawed. Either needs the stems cut off so just the florets are left
• 1 tablespoon parmesan cheese shredded
• 1 - 2 cups cheddar cheese shredded
• 1 medium tomato chopped
• 1/4 cup green onions chopped

Servings: people

Ingredients 6 large eggs 1/2 cup milk ( I used 2%) 1/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon garlic powder 1/4 teaspoon chili powder If you want the heat of this to be strong, you a bit more. shortening or non-stick cooking spray (for greasing the crockpot) 1 small yellow onion chopped or shredded 3 cloves garlic minced 1 cup fresh broccoli florets frozen can be used if thawed. Either needs the stems cut off so just the florets are left 1 tablespoon parmesan cheese shredded 1 - 2 cups cheddar cheese shredded 1 medium tomato chopped 1/4 cup green onions chopped Servings: people

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 4people Prep Time 30minutes Cook Time 1 1/2 - 2hours on HIGH

Instructions

1. Grease a 4 quart slow cooker with shortening or spray with non-stick cooking spray to prevent sticking and make clean up easier. I chopped stems off of broccoli, chopped onions and shredded cheese.
2. Prep your ingredients by chopping off the stems off of the broccoli so that you just have florets, chop the onion, mince the garlic and shred the cheeses.
3. Crack the eggs into a medium mixing bowl and add the milk and spices to the eggs and mix well with a whisk.
4. Add the onions, minced garlic, broccoli florets and Parmesan cheese to the egg mixture and stir to combine.
5. Cover and cook on HIGH for 1 1/2 to 2 hours. Watch this recipe carefully as some slow cookers cook hotter than others and eggs cook quickly in the slow cooker. Remember the very edge is going to get brown, but you are going to cut that off if you want. If the dish is cooking too hot you can turn the temperature down to LOW.
6. When it is ready, take a long sharp knife and cut along the very edge of the crock to cut the brown part off. Cut into quarters. Sprinkle cheddar cheese on the omelet and cover for a few minutes for the cheese to melt.
7. Carefully remove each wedge from the crock. I used a flexible pancake spatula. I then placed the omelet on a pie plate (regular plate would work fine) and added extra cheese, tomatoes, green onion and anything else you wish to garnish with.

Nutrition Information

Calories: 423kcal, Total Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 384mg, Sodium: 696mg, Potassium: 535mg, Carbohydrates: 13g, Dietary Fiber: 3g, Sugars: 6g, Protein: 29g, Vitamin A: 37%, Vitamin C: 104%, Calcium: 61%, Iron: 15%

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