Omelet in a Slow Cooker

An egg and milk omelet is a popular and beloved dish. To prepare an omelet with sausage and tomatoes, we will use a slow cooker, thanks to which the omelet will cook for the required time and will never burn.

Cook: 15 mins

Ingredients

• Eggs – 3 pcs.
• Milk – 100 ml
• Sausage (any) – 8 pieces
• Fresh tomatoes – 1 pc.
• Green onions – 1-2 pcs.
• Fresh parsley – 1 sprig
• Dill – 1 branch
• Butter – 10 g
• Salt to taste
• Spices to taste

Directions

1. Preparing products for the “filling”.

   

2. Cut the sausage, tomato and green onion feathers into any pieces, but not very large, so as not to “clog” the delicate texture of the milk and egg dough.
3. Beat the eggs in a deep container with a mixer or fork for about 2 minutes.
4. Add milk, spices to the beaten eggs and again, for about 30 seconds, beat the mass with a mixer or fork.
5. Add the chopped products to the resulting milk and egg dough, mix.

   

6. Grease the bottom and sides of the multicooker with softened butter (sides, grease it 2-3 cm up) and pour the resulting mass into it.
7. Cooking an omelet in a slow cooker in the “Baking” mode for 9 minutes.
8. The omelet in a slow cooker is ready. After the end of cooking, we do not immediately take out the dish, let the omelette cool in a multicooker for a couple of minutes in order to carefully transfer it to a plate without damage.
9. At the very end, sprinkle the finished omelet with finely chopped herbs.

   Enjoy your meal!