Roasted Veggie Omelets

12 ingredients
3 steps

Ingredients

  • 2 medium red potatoes, diced
  • 1 cup whole fresh mushrooms, quartered
  • 1/3 cup chopped zucchini
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 3 tablespoons butter, divided
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 6 tablespoons water
  • 6 tablespoons shredded Swiss cheese

Directions

  1. 1
    Place the potatoes, mushrooms, zucchini and peppers in a greased 15x10x1-in. baking pan. Melt 2 tablespoons butter; add dill, salt and pepper. Drizzle over vegetables; toss gently to coat. Bake, uncovered, at 450° for 20-25 minutes or until tender.
  2. 2
    In a small skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk eggs and water. Pour 1/2 cup egg mixture into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
  3. 3
    When the eggs are set, spoon about 3/4 cup vegetable mixture over one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat with remaining butter, egg mixture, vegetables and cheese.

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