Slow Cooker Vegetable Omelette

Makes 6 servings

1 serving is 167 calories!

You can literally add whatever vegetables you have laying around into this! That's what I love about egg dishes, they're literally a blank canvas!

What you'll need:

• 8 eggs (you can use the whole egg or just the whites. I prefer using just the whites)

• 1/2 cup grated Parmesan cheese (I'm not into cheese, so I don't use it.)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon extra virgin olive oil, or nonstick spray

• 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

What you'll need to do:

1. In a medium bowl, whisk the eggs, Parmesan cheese, salt and pepper.

2. 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.

3. Transfer the vegetables to the slow cooker then pour the egg mixture inside making sure that the vegetables are covered well.

4. Set on high for 2 hours.