Lunch: Roasted Veggie Omelets Recipe

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 eggs
6 tablespoons water
6 tablespoons shredded Swiss cheese

Instructions

Place the potatoes, mushrooms, zucchini and peppers in a greased 15-in. x 10-in. x 1-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.

Add a review for Roasted Veggie Omelets Recipe