Omelette’s for dinner?….Yes please 🙂 This is not your usual omelette though filled with loads of yummy cheese, bacon and so forth…these are a healthier version filled with loads of yummy colourful vegetables !!!! Okay, so the hubby wanted some cheese on his veggies, before he had even tasted the omelette, but I think it was more of….in his mind…..Ummm you can’t have an omelette without cheese, sort of thing. But, you can! I did !!! And, in his defense the omelette was not doused in cheese, so …. he still got to taste the actual veggies and not only the cheese. Anyway, these are super delicious and literally could not be easier. Bomb a couple of trays with a variety of veggies in the oven, roast, and load up the omelette. I do love this combo of veggies, but knock yourself out and do any roasted veg, it can only taste great! Oh, and don’t be fooled by my spiralized veggies in the pics, chunky veggies work equally as well. I just love big fat puffy omelettes and with the chunky veggies, my pic’s looked like a massive hot mess, so spiralizing, made my pic’s a bit more sane looking 🙂 But hey, I am all for trashed up chunky veggies and puffy, fluffy omelettes, so long as they taste good 🙂
Oh, and before I forget…this really works well with left-over roasted veggies, or do what I do, roast extra on purpose for a veggie omelette the next day….It is the perfect time saver. Or, you could call it…lazy, whatever, I totally own it.
Preparation time: 10 minutes* (including veggie prep)
Cooking time: 20 minutes* (including roasting of the veggies)
Total time: 30 minutes
Serves 1 or 2 depending on how hungry you are!
For the Omelette
4 eggs, separated (I used extra-large free-range eggs)
1 Tablespoon of milk or water
For the Vegetables:
butternut, marrow (zucchini/courgette), carrot, tomatoes and red peppers
salt and pepper
Olive Oil for sprinkling
Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Peel and chop the vegetables as you want. Place the veggies on a couple of baking trays. Season and sprinkle over a little olive oil.
Put the trays in a preheated oven and roast for 10 minutes, then stir around so and roast for a further 10 minutes or until cooked to your liking. Once done, keep the vegetables warm.
In the meanwhile, beat up the egg whites until stiff and soft peaks form.
In a separate bowl, whisk the egg yolks and the milk until well combined.
Then beat the egg yolks into the egg whites with an electric beater, until just combined.
In a large skillet, heat up a bit of butter or oil to cover the bottom of the skillet. Then pour your egg mixture into the skillet and let it cook for a minute or two. Remove from the stove top and place in the heated oven for about 6/7 minutes. (if your skillet handle retains heat, place aluminium foil around the handle) You will notice how the heat puffs up the egg. Remove the skillet from the oven, and let it sit in the skillet for a few seconds before removing it and placing it on a large plate.
Fill half the omelette with the heated roasted veggies. Fold the other half of the omelette over.
Serve with extra roasted tomatoes if you want.