Want to know what will make your perfect, sleepy, slow morning even more perfect? This Slow & Easy Omelet. Once your groggy, little self rolls out of bed, you can quickly sauté some veggies and then pour all the ingredients in your slow cooker to do the rest of the work. You can go snuggle back in bed until your tummy starts to tingle and your Slow & Easy Omelet is ready. Ah, now that’s what perfect mornings are made of!
Ingredients
For the omelet:
- 8 eggs
- 1/2 cup parmesan cheese, grated
- 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
Optional garnishes:
- parsley leaves, to taste
- grape tomatoes, to taste, halved
- parsnip, to taste, peeled and cut to into wedges
Directions
Step 1 –In a medium bowl, whisk the eggs, the parmesan cheese, the salt, and the pepper together.
Step 2 –In a saucepan over medium heat, add the olive oil.
Step 3 –Add the onions to the hot oil and sauté, about 2 minutes.
Step 4 –Add the carrots, the string beans, the potatoes, the zucchini, and the bell peppers and cook until they are almost tender, about 10 minutes.
Step 5 –Pour the vegetables into the slow cooker and top with the egg mixture, making sure the vegetables are well-covered.
Step 6 –Cover the slow cooker and cook the omelet mixture on high heat, about 2 hours.
Step 7 –Serve the omelet garnished with the parsley, the tomatoes, and the parsnip.
