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! 🙂
- Blue WW Plan – 2 Points
- Green WW Plan – 5 Points
- Purple WW Plan – 2 Points
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| Servings | 4Servings |
| Prep Time | 30Minutes |
| Cook Time | 1 1/2 - 2Hours |
- 6 large Eggs
- 1/2 cup Milk
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Chili Powder If you want the heat of this to be strong, you a bit more.
- 1 small Yellow Onion chopped
- 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 Shredded Parmesan Cheese
- 1 1/2 cups Shredded Cheddar Cheese
- 1 medium Tomato chopped
- 1/4 cup Chopped Green Onions
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Ingredients
Servings: Servings
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- In a medium mixing bowl, whisk together the eggs, milk and spices.
- Add the onions, garlic, broccoli and Parmesan cheese to the egg mixture and stir to combine.
- Pour egg mixture into a 4 to 6 quart slow cooker.
- Cover and cook on HIGH for 1 1/2 to hours, watching carefully as it cooks to prevent over cooking.
- Remove lid, sprinkle the top with the shredded cheddar cheese and put lid back on. Turn slow cooker off and let the omelet rest for 10 minutes or until the cheddar cheese is melted.
- Cut the omelet into 4th and serve with a flexible pancake spatula.
- Garnish with fresh tomato and chopped green onion.
To make clean up easier we strongly suggest that you either line your slow cooker with a slow cooker liner or spray with non-stick cooking spray. Weight Watchers SmartPoints calculated using fat-free shredded cheddar cheese.
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