A roasted vegetable omelet is where leftovers become intention. Vegetables that were roasted earlier — carrots, peppers, onions, zucchini, broccoli — find new life folded into eggs, warm and comforting. It’s not rushed food. It’s the kind of meal you make when you want something nourishing without starting from scratch.
Omelets have always been about adaptability. They welcome whatever vegetables are in season, in the fridge, or growing nearby. Roasting the vegetables first deepens their flavor, adding sweetness and richness that balances beautifully with eggs.
In the Let’s Veg lifestyle, a roasted vegetable omelet represents balance and practicality. Vegetables lead the plate, eggs support them, and the result feels complete without excess. It’s a reminder that eating more vegetables doesn’t require strict rules — just thoughtful choices, one meal at a time.
Roasted Vegetable Omelet
Ingredients
Equipment
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.
- Fold & Finish
- Add cheese or herbs if using.
- Fold omelet in half and cook 1–2 minutes more until just set.
- Slide onto a plate and enjoy warm.