Fresh Veggie and Herb Omelet

*Gluten-Free *Vegetarian

Makes 8 servings

Prep. Time: 20 minutes  Cooking Time: 4–6 hours  Ideal slow-cooker size: 6-qt.

Needed at Time of Preparation:

12 eggs, beaten

½ tsp. kosher salt

¼ tsp. pepper

3 cloves garlic, minced

1 tsp. fresh chopped basil

6 dashes hot sauce

2 cups broccoli florets

1 yellow bell pepper, diced

1 red bell pepper, diced

1 onion, diced

Preparation Instructions:

1.   In a gallon-sized freezer bag, place the eggs, salt, pepper, garlic, basil, and hot sauce. Smoosh until all the ingredients are well-mixed.

2.   Place broccoli, yellow pepper, red pepper, and onion in the bag.

3.   Taking out as much air as possible and seal the bag.

4.   Label the bag with the information below, then freeze.

Information for Freezer Bag:

FRESH VEGGIE AND HERB OMELET

Makes 8 servings

Cooking Time: 4–6 hours  Ideal slow-cooker size: 6-qt.

Needed at Time of Cooking/Serving:

1 cup unsweetened almond milk or milk

1 cup crumbled feta cheese

1 cup diced cherry tomatoes

½ cup fresh chopped parsley

Instructions:

1.   Thaw bag completely for 24–48 hours or more.

2.   Spray crock with nonstick spray.

3.   Pour milk into the bag and smoosh until mixed well. Pour the contents into the crock.

4.   Cover and cook on low for 4–6 hours, or until center is set.

5.   Sprinkle feta over the top, then cook an additional 30 minutes.

6.   To serve, sprinkle the omelet with the chopped tomatoes and fresh parsley.

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