📖 Instructions

1. Preheat your oven to 400°F (200°C).
2. Chop your vegetables into bite-sized pieces. I used broccoli florets, bell peppers (red and yellow), and red onion for this one. You could also use zucchini, eggplant, asparagus, and more!
3. Toss the chopped vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast for 15-20 minutes, or until the vegetables are tender-crisp. Don't overcook them or they will be mushy – ew!
5. While the veggies roast, whisk together 3 eggs in a large bowl with a splash of milk or cream (optional but tasty!), a pinch of salt, and a bit of black pepper.
6. Grate your cheese. I used a sharp cheddar, but any kind will work! Aim for about 1/2 cup.
7. Heat your non-stick skillet over medium heat. Add a pat of butter or a drizzle of olive oil to grease the pan.
8. Once the pan is hot, pour in the egg mixture. Let it cook for a minute or two until the edges start to set.
9. Sprinkle half of the roasted vegetables over one half of the omelet.
10. Evenly spread about half of the cheese over the vegetables.
11. Using a spatula, gently fold the other half of the omelet over the filling.
12. Continue to cook for another 2-3 minutes, or until the cheese is melted and the eggs are cooked through.
13. Carefully slide the omelet onto a plate. Sprinkle the rest of the roasted vegetables and cheese on top.
14. Serve immediately and enjoy your yummy and gorgeous omelet!