So, what do you do when you have leftover veggies? Well, this time, I decided to make an omelet! After I made the roasted veggies (from yesterday's post), I purchased some portobella mushroom caps. (I've always wanted to try a dish with the large caps, but I digress.)
The "recipe" is so simple that it's hard to call it a recipe, but here goes... (plus I really want to try out this recipe widget I installed!)
Oven Roasted Vegetable Omelet
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: fry breakfast low-carb vegetarian
Ingredients (serves 1)
- Slices of portobella mushrooms
- Spoonful of roasted vegetables
- shredded cheese of choice
- 2 eggs
- salt & pepper
- olive oil (I used an olive oil infused with herbes de provence)
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.
Saute mushrooms in olive oil. (Add more oil if necessary.)
Add oven roasted vegetables to the skillet and heat until warmed through.
While vegetables are heating through, add 2 eggs to bowl, season with salt and pepper, and whisk to mix.
Add eggs to skillet.
When the omelet has started to congeal, add cheese.
Fold omelet and cook until done.
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