Roasted Veggie Omelets Recipe

Name: Roasted Veggie Omelets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium red potatoes, diced; 1 cup whole fresh mushrooms, quartered; 1/3 cup chopped zucchini; 1/4 cup chopped sweet red pepper; 1/4 cup chopped green pepper; 3 tablespoons butter, divided; 1/2 teaspoon dill weed; 1/4 teaspoon salt; 1/4 teaspoon pepper; 6 large eggs; 6 tablespoons water; 6 tablespoons shredded Swiss cheese

Servings: persons

2 medium red potatoes, diced
1 cup whole fresh mushrooms, quartered
1/3 cup chopped zucchini
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
3 tablespoons butter, divided
1/2 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
6 large eggs
6 tablespoons water
6 tablespoons shredded Swiss cheese

1
Place the potatoes, mushrooms, zucchini and peppers in a greased 15x10x1-in. baking pan. Melt 2 tablespoons butter; add dill, salt and pepper. Drizzle over vegetables; toss gently to coat. Bake, uncovered, at 450u00b0 for 20-25 minutes or until tender.
2
In a small skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk eggs and water. Pour 1/2 cup egg mixture into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
3
When the eggs are set, spoon about 3/4 cup vegetable mixture over one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat with remaining butter, egg mixture, vegetables and cheese.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium red potatoes, diced, 1 cup whole fresh mushrooms, quartered, 1/3 cup chopped zucchini, 1/4 cup chopped sweet red pepper, and more.

Yes, Roasted Veggie Omelets falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Veggie Omelets

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