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Roasted Veggie Omelets

This flavorful omelet, loaded with tasty roasted veggies, makes a hearty breakfast, lunch, or dinner.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: Veggie Omelets
Servings: 6
Author: Rachael Yerkes


  • 1 tsp olive oil
  • Chopped veggies of choice for roasting
  • 8 eggs
  • 1/4 c milk
  • pinch of salt and pepper
  • feta or cheese of choice


  • Chop all of your veggies into 1 cm cubes or smaller
  • Toss chopped veggies with 1 tsp olive oil
  • Put in single layer on cookie sheet
  • Bake 400 for 25 mins, remove, set aside
  • Shred cheese. set aside
  • Crack eggs into bowl, whisk with milk, season with salt and pepper, set aside.
  • Put a scoop of veggies into omelet pan.
  • Add egg, just enough to cover the veggies, but not too much, keep it a thin layer
  • Cook pushing edges in slightly, until no longer liquidy
  • Flip over
  • Sprinkle on cheese
  • Fold in half, let cook for 30 more seconds
  • Serve warm
  • Make each omelet individually to preference, makes 6