Oven Roasted Vegetable Omelet {Recipe}


2 comments

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

by Libby
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)
Instructions
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.
Powered by Recipage



Happy Cooking,

2 comments:

  1. I surely would have been over having breakfast with you. :)

    ReplyDelete
  2. Hmmm... yummy. I have some roasted vegetables in the fridge. I think I have my supper almost ready. ;-)

    ReplyDelete

Thanks for stopping by my blog. Bloggy comments make me smile and responding via email makes me smile even more. Due to spam concerns, posting anonymously has been removed as an option.

If you would like for me to respond to your comment(s), you must not have a no-reply blogger status. To fix that, simply add an email address in your profile and voila, I'll be able to write you back. :-)