Topped with melted cheese and diced tomatoes, this yummy breakfast dish is made with your slow cooker. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).

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  • Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set.

  • Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into 8wedges. Top with tomato. Serve warm or at room temperature.

Nutrition Facts

202 calories; 12.1 g total fat; 3.7 g saturated fat; 284 mg cholesterol; 389 mg sodium. 343 mg potassium; 10.5 g carbohydrates; 1 g fiber; 1 g sugar; 12.4 g protein; 575 IU vitamin a iu; 11 mg vitamin c; 46 mcg folate; 102 mg calcium; 2 mg iron; 22 mg magnesium;