Vegetable Harvest Omelette Recipe

Time20m

Serves2

spinach, roasted zucchini, oven cured tomato, roasted red pepper, goat cheese

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Ingredients

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1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the roasted zucchini, oven cured tomato, and roasted red pepper. Sauté for about 3-4 minutes until heated through. Add the fresh spinach and cook until wilted. Remove from skillet and set aside.
2
Beat the Eggs
In a bowl, crack the eggs and whisk together with salt and black pepper until well combined.
3
Cook the Omelette
In the same skillet, add the remaining tablespoon of olive oil over medium heat. Pour in the beaten eggs and let cook for about 2 minutes or until the edges start to set.
4
Add the Filling
Once the edges are set, add the sautéed vegetables and crumbled goat cheese on one half of the omelette. Carefully fold the other half over the filling.
5
Finish Cooking
Cook for an additional 2-3 minutes until the cheese is melted and the omelette is cooked through. Slide onto a plate and serve warm.