Topped with melted cheese and diced tomatoes, this yummy breakfast dish is made with your slow cooker.

Source: Diabetic Living Magazine


Recipe Summary test

20 mins
2 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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; protein 12.4g; carbohydrates 10.5g; dietary fiber 1g; sugars 1.4g; fat 12.1g; saturated fat 3.7g; cholesterol 284.1mg; vitamin a iu 575.2IU; vitamin c 11.1mg; folate 46.3mcg; calcium 102.1mg; iron 1.8mg; magnesium 22.1mg; potassium 343mg; sodium 389.1mg.