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Roasted Vegetable Omelet

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Roasted vegetable omelet is a simple, satisfying meal made with eggs and oven-roasted vegetables for an easy, vegetable-forward breakfast or lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 94
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 3 eggs
  • ½ cup roasted vegetables any mix: peppers, onions, zucchini, broccoli, mushrooms, carrots
  • 1 tablespoon olive oil or butter
  • Salt and black pepper to taste
  • Optional Add-Ins
  • Grated cheese or plant-based cheese
  • Fresh herbs parsley, chives, basil
  • Spinach or arugula

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Crack eggs into a bowl.
  2. Season with salt and pepper and whisk lightly.
  3. Heat olive oil or butter in a nonstick pan over medium heat.
  4. Add roasted vegetables and warm 1–2 minutes.
  5. Pour eggs over vegetables.
  6. Tilt pan to spread evenly.
  7. Cook 2–3 minutes, until edges set.
  8. Fold & Finish
  9. Add cheese or herbs if using.
  10. Fold omelet in half and cook 1–2 minutes more until just set.
  11. Slide onto a plate and enjoy warm.

Nutrition

Calories: 94kcalCarbohydrates: 0.5gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 246mgSodium: 94mgPotassium: 91mgSugar: 0.2gVitamin A: 356IUCalcium: 37mgIron: 1mg

Notes

Meal prep: roast vegetables ahead for quick breakfasts
Grow-it-yourself: peppers, onions, herbs, and greens are easy home crops
Lighter version: use egg whites or fewer eggs
Serve with: salad, toast, or leftover roasted vegetables

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