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.