Puffed cheese omelette in the slow cooker
15
180
4
No
Ingredients
- 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)
Preparation
Side-by-side mode- 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 note
Idea for accompaniment
Vegetables sauté garnishing
In a pan, melt 30 ml (2 tablespoons) of butter at medium heat. Cook 1 minced leek's white for 2 to 3 minutes.
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.
Salt and pepper. Cook for 3 to 4 minutes while stirring.
Our asparagus are on special!
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