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
- 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.
- To make the omelet: Heat a non-stick medium sized pan over medium heat.
- 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.
- 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.
- 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.
- 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!
- 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.
- Eat!
Recipe by She Eats at https://sheeats.ca/2012/03/roast-veggie-breakfast-or-supper-omelet/