Brunch/ Recipe

Roast Veggie Breakfast (or supper) Omelet

Exhaustion is setting in.
 
I’m in the final stretch – one month – of my undergrad career, the weather is lousy, I’m still looking for a job (who’da known Victoria is such a bitch for finding decent work?), and I found out the other day I have a serious Vitamin D deficiency. Not life or death or anything but it’s drastically low. I wonder if the D-Def might be why I’m lacking in energy and feeling sleepy and having trouble getting motivated to do the things I love…? I feel like I’m trapped in a black hole of shit. Crappy, stupid, annoying, frustrating, festering, pissed off shit. Mrawh.
 
Speaking of things I love, I’ve noticed so many of you have started planting your Spring seedlings. Jealous. I need to get my potatoes chitting and start the salad greens. But again: tired, sleepy, unmotivated, and broke. I’m starting to feel a little jaded kinda like this fine lady
 
One month. One. More. Month.
 
In the meantime, I’m plowing through my school readings with as much attention as I can muster, trying to get my body moving at least every other day in some fashion or another, still sending out resumes, and I’ve started taking a multivitamin again. 
 
I’m also making sure that I’m eating better breakfasts. Recently I’ve barely been scarfing down a bowl of cereal. I used to take special care in making sure I got a more than adequate meal in the A.M. Lots of fruit, a whole grain or two, some protein. After all, breakfast is the most important meal of the day! I’ve slacked off. So, one of the better ideas I’ve had in the early morning hours? Roasted veggie breakfast (or supper) omelet.
 
This recipe works best if you have left over roasted veggies. Who wants to prep and roast vegetables first thing in the morning?? Oh wait, I do. That being said, I don’t think that’s most of you. So roast some vegetables the night before for dinner and just make enough to save some for the A.M. I’ve included the roasting method in the recipe below.
 
 
IMG_1261
 

Roasted Veggie Breakfast (or supper) Omelet

Ingredients

  • 4 Free-Range Organic Eggs.
  • 1/4 C Milk or Water.
  • Seasonal Roasting Vegetables (brussel sprouts, cauliflower, carrots, pearl onions, garlic cloves) cleaned & well dried.
  • 1 Batch Kale Chips, crumbled.
  • 1/3 - 1/2 C Gruyere or Sharp Cheddar Cheese, grated.
  • Extra Virgin Olive Oil.
  • Kosher Salt & Fresh Cracked Black Pepper.

Instructions

  1. To roast the vegetables: Once they're prepared, simply throw into a roasting pan, drizzle with olive oil, sprinkle with salt and pepper, arrange as a single layer in the pan and roast uncovered in an oven at 475 degrees F for about 20-30 minutes or until just fork tender. Remove from the heat.
  2. To make the omelet: Heat a non-stick medium sized pan over medium heat.
  3. In a generous bowl, whisk together the eggs and milk or water until frothy. Once the pan is hot, spray with non-stick spray and gently pour the eggy mixture into the pan. Season with salt and pepper.
  4. Cook for about 2 to 3 minutes or until the underside is cooked - but not brown - and the top is cooked through enough to flip over without splattering all over the place. Carefully flip over and continue cooking a further 30-60 seconds or until there is no raw egg left.
  5. Sprinkle the omelet with half the cheese, add a generous helping of veggies to one half, finishing off with the other half of the cheese.
  6. Carefully fold over the veggie-free half. If it doesn't close entirely that's okay - it just means you've got lots of veggie goodness in there!
  7. Allow the cheese to gently melt - you may want to turn down the heat slightly so it doesn't brown. Remove from the heat and serve with more veggies tossed on top. Season to taste.
  8. Eat!

 

 
 
IMG_1293
 

Do you ever feel stuck? What do you do about it? Suggestions would be useful.
Also, how do you spell “omelet”?

 

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  • Kristina
    March 5, 2012 at 6:28 AM

    okay, first… your “Mrawh” – I am going to use that one – it sounds like what I’ve been uttering around here lately 🙁

    sorry you’re feeling less than stellar. glad you’re eating good breakfasts, this looks awesome. and take some vitamin d!! I have been SO exhausted with the Dad addition to my schedule, and I bought a liquid D and a pill… I’ve been taking a lot of both and DO see some better days.

    other than that, the only thing I can say is Take Care. make sure (with the stress you are undoubtedly having with finishing school, etcetera!) you are getting enough down time. <3

    • Kristy Lynn
      March 6, 2012 at 5:08 AM

      i totally stole it from my friend krista. john calls it my penguin noise. i call it my unhappy noise. use away my friend!

      thank you for your kind thoughts. i’ll get some vit-d this week in addition to my multi-vitamin.

      XO

  • raquel@eRecipe.com
    March 5, 2012 at 1:22 PM

    Roasted veggies for breakfast… yummy =)The thing with veggies, even though you are full it feels light in your stomach =)

    • Kristy Lynn
      March 6, 2012 at 5:09 AM

      true that. and when you do feel full, it feels full higher in my tummy than when i eat meat.

  • Jane
    March 5, 2012 at 2:39 PM

    One more month? Congrats – you are almost there! I know I kind of get stuck this time of year too … the winter blahs. And I think it is omelet .. at least that is how I spell it!

    • Kristy Lynn
      March 6, 2012 at 5:09 AM

      Thanks Jane! it’s been a long 4 years! haha… let’s go lay in tanning beds together.

  • Aarthi
    March 5, 2012 at 2:53 PM

    yummy recipe..Perfectly made

    Aarthi
    http://www.yummytummyaarthi.com/

    • Kristy Lynn
      March 6, 2012 at 5:09 AM

      thanks Aarthi! Nice to see you!

  • Annie Smith
    March 5, 2012 at 8:40 PM

    That omelet is so up my ally for morning savory fix! I want one now! I totally eat my leftover veggies that way. Omelets are great for that. 🙂

  • aki!
    March 6, 2012 at 2:21 AM

    mmm. This does look good! I don’t have any of these veggies on hand, but I’ll have to give this a spin.

    7% Solution​

    • Kristy Lynn
      March 6, 2012 at 5:10 AM

      just use whatever veg you have! if they’re water logged veggies or super hard ones just saute them first. that’s the greatness of quiche – anything that you can fit in the pan can go in the quiche!

  • Teresa, foodonfifth.com
    March 6, 2012 at 3:42 AM

    Breakfast for Dinner is pretty common around our house. Your omelet looks very easy and tasty.

    • Kristy Lynn
      March 6, 2012 at 5:11 AM

      it’s starting to be here too 🙂

  • Kristin@gratefulbelly.com
    March 6, 2012 at 4:45 AM

    This looks so good, the roasted vegetables look delicious! Love the photos too, you are one talented gal!

    • Kristy Lynn
      March 6, 2012 at 5:11 AM

      Talented or lucky? haha… thank you Kristin!

  • Shumaila
    March 6, 2012 at 7:22 PM

    I want roasted veggies in my omelet too!! How I wish I had someone cook me this for breakfast! (I could do it for myself, but someone serving something this good sounds sooo much better!)

    • Kristy Lynn
      March 7, 2012 at 5:27 AM

      heck, someone serving cereal is better than me serving myself.

  • Bridget@MrsGreenJeans
    March 7, 2012 at 2:06 AM

    Now that’s what I call breakfast! 🙂 This looks totally delish! I’m currently eating pb/banana/choc oatmeal w/ flax oil 🙂 Maybe I should make this sometime but veganize it! Thank you for sharing. Love your blog can’t wait to check the rest of it out!!! Spotted you over at Chef in Training

    • Kristy Lynn
      March 7, 2012 at 5:27 AM

      ooooh i like the idea of bananas and oatmeal 🙂 let’s swap!

  • alissa {33shadesofgreen}
    March 7, 2012 at 5:19 PM

    Oh my gosh – looks and sounds delicious! Thanks for linking up to Tasty Tuesdays.
    Alissa

    • Kristy Lynn
      March 8, 2012 at 9:34 PM

      thanks for coming by Alissa!

  • Sonja @ practical-stewardship.com
    March 7, 2012 at 5:29 PM

    This looks so good! We’ve just been getting into roasted veggies, and I have leftovers from last night, that I will try with eggs. Thanks for the inspiration!

    • Kristy Lynn
      March 8, 2012 at 9:34 PM

      Good plan Sonja! let me know how that goes 🙂

  • Katie @ This Chick Cooks
    March 8, 2012 at 1:37 AM

    That breakfast looks like it is right up my alley. Looks delicious!

    • Kristy Lynn
      March 8, 2012 at 9:34 PM

      thank you Katie!

  • Judee @ Gluten Free A-Z
    March 8, 2012 at 5:11 PM

    What a great idea. I frequently have left over roasted veggies. Never thought of making them with an omelet. Enjoyed your post.

    • Kristy Lynn
      March 8, 2012 at 9:34 PM

      I know right! But why not?? throw em in!

  • The 21st Century Housewife©
    March 9, 2012 at 12:26 AM

    This looks delicious! I love that it is frugal and nutritious too. It’s funny, I’ve used peppers and things in roast vegetable omelettes but I never thought to use roasted root vegetables and brussels. i’m sure they taste wonderful.

    I think everyone feels stuck from time to time, and your vitamin D deficiency won’t be helping. Hang in there, and I hope you feel better soon!

  • Miz Helen
    March 11, 2012 at 10:32 PM

    Hi Kristy Lynn,
    We just love Roasted Vegetables, they look so good and what a great idea to pair them with an omelet. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day and Come Back Soon!
    Miz Helen