This roasted vegetable omelet turns already-cooked vegetables into a quick breakfast or lunch. Peppers, onions, zucchini, broccoli, mushrooms, or carrots can be used, depending on what you have available. Their roasted flavor pairs with the eggs, while optional cheese and fresh herbs add a finishing touch.
Warm the vegetables in the frying pan before adding the beaten eggs, then cook and fold the omelet once it holds its shape. The 15-minute preparation time assumes the vegetables have already been roasted. This recipe makes one three-egg omelet to divide into two light servings, with toast or a salad alongside if desired.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Roasted Vegetable Omelet
A quick omelet made with eggs and already-roasted vegetables, with optional cheese and fresh herbs. A simple breakfast or lunch that uses up cooked vegetables.
Ingredients
Equipment
Frying Pan
Cooking Instructions
- Crack eggs into a bowl.
- Season with salt and pepper and whisk lightly.
- Heat olive oil or butter in a nonstick pan over medium heat.
- Add roasted vegetables and warm 1-2 minutes.
- Pour eggs over vegetables.
- Tilt pan to spread evenly.
- Cook 2-3 minutes, until edges set.
- Add cheese or herbs if using.
- Fold the omelet in half and continue cooking until the eggs are set throughout, with no liquid egg remaining. Allow more time if needed.
- Slide onto a plate and enjoy warm.
Nutrition
Notes
• Use already-roasted vegetables. The stated preparation time does not include roasting them from raw.
• Chop large vegetable pieces before adding them so the filling spreads evenly and the omelet folds more easily.
• Drain any liquid collected with the vegetables before putting them in the pan.
• Warm the vegetables through before adding the eggs. Reduce the heat if the underside browns before the eggs have set.
• Add optional cheese before folding and fresh herbs near the end. Serve the omelet with toast or a salad for a fuller meal.