ROASTED VEGGIE OMELETS
Roast some veggies, put on that first pot of coffee in the morning and enjoy this great dish from our Test Kitchen! As soon as the vegetables are ready, this standout omelet will be ready in minutes. It's great for a weekend breakfast, but hearty enough for dinner!
Provided by Taste of Home
Time 40m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- 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 450° for 20-25 minutes or until tender. , 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. , 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.
Nutrition Facts :
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