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Slow-cooker Vegetable Omelette

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Slow-cooker Vegetable Omelette
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Yields: 6 servings | Serving Size: 1/6th-sized slice of omelette | Calories: 167 | Total Fat: 10 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 226 mg | Sodium: 115 mg | Carbohydrates: 7 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 11 g | SmartPoints (Freestyle): 5

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Ingredients

  • 8 eggs
  • 1/2 cup grated Parmesan cheese
  • 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

 

Instructions

  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.

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