Servings: 2 Omelettes
Balsamic Roasted Vegetable Omelettes
A vibrant, nutritious, flavorful breakfast omelette loaded with all the good veggies and feta cheese! Serve it up with avocado toast for an incredible breakfast!
Ingredients
Roasted Summer Vegetables:
- 1 large zucchini squash chopped
- 1 medium yellow squash chopped
- 1 red bell pepper cored and chopped
- 1 1/2 tablespoons olive oil
- 1.5 tablespoons balsamic vinegar
- 1/8 teaspoon sea salt to taste
To Make the Omelettes:
- 4 to 6 eggs
- 1/2 cup heirloom cherry tomatoes
- 1/4 cup goat milk feta cheese crumbles
- 4 chives chopped
Instructions
Roast the Vegetables
- Preheat the oven to 400 degrees F.
- Spread the vegetables on a large baking sheet. Drizzle with olive oil and balsamic vinegar and sprinkle with sea salt. Use your hands to toss everything together so that the vegetables are well-coated.
- Place tray on the center rack of the preheated oven and roast 30 to 40 minutes, or until vegetables reach desired done-ness, giving the vegetables a shake half-way through.
Make the Omelettes:
- Heat 1 to 2 teaspoons of olive oil in a small (6-inch) skillet over medium heat (or spray with cooking spray). Whisk together 2 or 3 eggs (depending on how hungry you are) in a bowl with a pinch of sea salt.
- Pour the beaten eggs into the hot skillet and cook until the sides firm up and the center begins to set up, about 2 to 3 minutes. Carefully flip and cook an additional 30 seconds to 1 minutes, until omelette reaches desired done-ness.
- Load up the omelette with half of the roasted vegetables and sprinkle with feta and chives. Repeat the process for the remaining eggs and roasted vegetables.
Nutrition
Serving: 1Omelette, Calories: 344kcal, Carbohydrates: 15g, Protein: 19g, Fat: 24g, Polyunsaturated Fat: 11g, Fiber: 5g, Sugar: 10g