An omelet is a great way to use roasted vegetables if you have them on hand. Whether you make them for breakfast, lunch, or supper, omelets are incredibly satisfying and quick to prepare. If you prefer a less chunky omelet, you can chop the roasted vegetables into somewhat smaller pieces.
When you’re at home by yourself and craving some healthy comfort food, try this low-calorie vegetarian roast vegetable and feta omelet. It’s a tasty light supper.
Ingredients for Making Roasted Veggie Omelets
Here is the list of ingredients you require for making Roasted Veggie Omelets with Feta or cheese of your choice:
- One tablespoon of olive oil
- Your preferred chopped vegetables for roasting
- 8 eggs
- 1/4 cup milk
- Feta or your preferred cheese, and
- A touch of salt and pepper
Directions for Making Roasted Veggie Omelets
Given here are the instructions for making roasted veggie omelet:
- Cut all of your vegetables into cubes that are at least 1 cm in size.
- Combine 1 tsp olive oil with chopped vegetables.
- Place on a cookie sheet in a single layer.
- Bake at 400 for 25 minutes, then take out and put aside.
- Next, shred feta or your preferred cheese. Then set aside.
- Add the milk and cracked eggs to a bowl, season with salt and pepper, and leave aside.
- Now, spoon a layer of vegetables into the omelet pan.
- Add just enough egg to cover the vegetables, but not too much; keep it a thin coating.
- Cook, softly pressing in the edges, until the liquid disappears.
- Turn over to cook the other side as well.
- Add some cheese.
- After folding in half, heat for another 30 seconds.
- Warm up and serve.
- Make some individual omelets according to your preferences.
Variations
Broccoli cheddar: Your main vegetables should be broccoli, onions, and cheddar cheese.
Feta, spinach, and mushrooms: In olive oil, sauté some spinach and mushrooms with garlic. For the cheese, use crumbled feta.
Cheddar, onion, bell pepper, and ham: Prepare a Western-style omelet.
Onion, cheddar, and bacon: You might also use other cheeses, such as feta, Gruyere, or Brie.
Ground white beans, kale, and breakfast sausage: Before adding the greens to the omelet, brown the sausage and cook it with it.
