Puffed cheese omelette in the slow cooker

Author: Les Cultures de chez nous
Omelette soufflée au fromage
Preparation 15
Baking 180
Portions 4
Freezing No
Sodium832 mg
Protein33 g
Fiber0 g
Fat54 g
Carbohydrate14 g
Iron2 mg
Calcium544 mg


  • 8 eggs
  • 180 ml (3/4 cup) of 2% milk
  • 1 package of 227 g of whipped cream cheese
  • 45 ml (3 tablespoons) of chopped chive
  • 250 ml (1 cup) of grated strong Cheddar
  • 60 ml (1/4 cup) of flour
  • 5 ml (1 teaspoon) of baking powder
  • 45 ml (3 tablespoons) of chopped parsley (optional)
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  • In a bowl, whip eggs with milk, creamy cheese, chive and, if desired, parsley. Salt and pepper.
  • In another bowl, mix flour with baking powder.
  • Mix dry ingredients with liquid ingredients.
  • Butter generously the inside of a slow cooker, then pour the mixture.
  • Spread with cheddar.
  • Cover and cook for 3 hour to 3 hours and 30 minutes at low intensity.

Chef's notes

Idea for accompaniment

Vegetables sauté garnishing

  1. In a pan, melt 30 ml (2 tablespoons) of butter at medium heat. Cook 1 minced leek's white for 2 to 3 minutes.

  2. Add 80 ml (1/3 cup) of dried minced tomatoes, an entire small crate of minced mushrooms of 227 g and 250 ml (1 cup) of chopped into chunks roasted red peppers.

  3. Salt and pepper. Cook for 3 to 4 minutes while stirring.