ROASTED VEGGIE OMELETS

Roasted Veggie Omelets image

Provided by Taste of Home

Time 40m

Yield 3 servings.

Number Of Ingredients 12

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

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 :