Print
Christmas Morning Slow Cooker Omelet
This Christmas Morning Slow Cooker Omelet is perfect for you who don’t want to spend your fun Christmas morning in the kitchen. You can make this omelet ahead with eggs, almond milk, bell pepper, onions, ham and cheese.
Course Breakfast
Cuisine American
Keyword breakfast, dairy free, gluten-free, low-carb, paleo, Special Diet, vegetarian
Prep Time 10 minutes minutes
Cook Time 2 hours hours 30 minutes minutes
Total Time 2 hours hours 40 minutes minutes
Servings 4 people
Calories 226 kcal
6 eggs 1/2 cup almond milk salt and ground black pepper to taste 1 garlic clove minced 1 red bell pepper thinly sliced 1 small white onion finely chopped 3/4 cup ham chopped 1 cup shredded mozzarella cheese Cherry tomatoes for garnishing Fresh parsley for garnishing
Coat the inside (including the sides) of the slow cooker with cooking spray. Set aside.
In a large mixing bowl combine eggs, milk, salt, pepper and garlic and whisk well until combine.
Pour the egg mixture into the slow cooker.
Add bell peppers, onions and ham to the slow cooker.
Cover and cook on high for 2.5 hours.
Sprinkle with cheese on top of the omelet and cover.
Cook until cheese is melted.
Before serving, garnish with fresh parsley and cherry tomatoes.
This post contains affiliate links. For more information, please visit my disclosure page here .
Chop up the veggies as evenly as possible so they distribute evenly in the egg mixture.
Avoid overcooking or leaving the omelet in the slow cooker after it's done as the texture will get rubbery.
To store: If you have leftover omelet, place it in an airtight container in the fridge for up to 3 days.
To reheat: You can reheat an omelet in the microwave while covering it with a damp paper towel.
Serving: 1 /4 | Calories: 226 kcal | Carbohydrates: 6 g | Protein: 19 g | Fat: 13 g | Cholesterol: 277 mg | Sodium: 1736 mg | Potassium: 295 mg | Fiber: 1 g | Sugar: 4 g