Roasted Vegetable Omelette Recipe
broccoli, caramelized onions, bell peppers, mushrooms, goat cheese
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Ingredients
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Vegetables
Dairy
Eggs
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Preheat the oven to 400°F (200°C). On a baking sheet, toss the broccoli florets, sliced bell peppers, and mushrooms with 1 tablespoon of olive oil, salt, and black pepper. Spread them in a single layer and roast in the oven for 20-25 minutes, until tender and slightly caramelized.
- 2
Caramelize the Onions
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until the onions are caramelized and golden brown. Remove from heat and set aside.
Cooking the Omelette
- 3
Whisk the Eggs
In a medium bowl, whisk the eggs with salt and black pepper until well combined.
- 4
Cook the Omelette
Heat a non-stick skillet over medium heat and pour in the egg mixture. Let it cook undisturbed for about 2-3 minutes until the edges start to set.
- 5
Add Fillings
Once the edges are set, add the roasted vegetables, caramelized onions, and crumbled goat cheese evenly across one half of the omelette. Cook for another 2-3 minutes until the cheese starts to melt.
- 6
Fold and Serve
Using a spatula, carefully fold the other half of the omelette over the fillings. Cook for an additional minute, then slide the omelette onto a plate. Serve immediately.
