½ cup low-fat or non-fat milk
2 teaspoons ground pepper
¼ teaspoon chili powder
1 cup broccoli florets, chopped
1 red bell pepper, diced
1 small yellow onion, finely chopped
1 garlic clove, minced
½ cup low-fat cheddar cheese, shredded
½ cup tomatoes, chopped
½ cup onions, chopped
½ cup fresh parsley, chopped
Lightly grease the inside of the slow cooker with olive oil and set to the side.
Combine eggs, milk, pepper, and chili powder in a large bowl. Whisk together until well mixed.
Add vegetables to the egg mixture and stir together. Next, place the combined mix into the slow cooker.
Cover and cook on high setting for 1½-2 hours, until eggs are set.
Sprinkle the dish with shredded cheese and replace lid; let the dish stand for 2-3 minutes to allow cheese to melt.
Cut, serve, and garnish with tomatoes, onions and parsley.
Serving size 1 cup
Amount per serving
% Daily Value
Total Fat 6g9%
Saturated Fat 4g20%
Total Carbohydrate 23g8%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.