Roasted Vegetable Omelette Recipe
caramelized onion, broccoli, bell pepper, mushroom, goat cheese
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Ingredients
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Vegetables
Eggs
Cheese
Seasoning
Method
Prepare the Vegetables
- 1
- 2
Sauté the Vegetables
Chop the broccoli florets, red bell pepper, and mushrooms into bite-sized pieces. In the same skillet, add another tablespoon of olive oil if needed and sauté the broccoli, bell pepper, and mushrooms for about 5-7 minutes until they are tender but still vibrant in color. Season with salt and black pepper to taste.
Prepare the Omelette
- 3
- 4
Cook the Omelette
In a non-stick skillet over medium heat, pour the egg mixture and let it cook undisturbed for 2-3 minutes, or until the edges start to set. Gently lift the edges with a spatula, allowing uncooked egg to flow underneath.
- 5
Add the Filling
Once the omelette is mostly set, add the caramelized onions, sautéed vegetables, and crumbled goat cheese on one half of the omelette.
- 6
Fold and Serve
Carefully fold the other half of the omelette over the filling. Cook for an additional 1-2 minutes until the cheese is slightly melted and the omelette is cooked through. Slide onto a plate and serve warm.