Roasted Vegetable Farmers’ Omelette

When it comes to breakfast, I tend to like a great savory breakfast that usually involves eggs. Eggs are the perfect base for any breakfast. In this roasted vegetable farmers' omelette, it is the perfect savory breakfast. The omelette is packed with flavorful and colorful vegetables in every bite and the egg comes out thick and soft.  Its also packed with great nutrients that is needed for your start on the day. 

​It is perfect for meal prepping your breakfast making enough for 2-3 days all at once.

Chopped all of the vegetables up and place chopped yellow squash, green pepper and tomatoes in a bowl and toss with the olive oil and thyme leaves.

Spread the vegetables on a large baking sheet and sprinkle with salt and pepper. Roast in an oven at 425°F for 20 to 25 minutes in the preheated oven, until golden brown. Remove from the oven.

Heat a 10-12” skillet over medium heat with 2 teaspoons of oil. Add the baby spinach and saute until wilted, about 2 minutes.

Carefully transfer the roasted vegetables to the skillet. Once the vegetables start to sizzle, pour in the beaten eggs over the vegetables. Allow eggs to sit untouched for 1 to 2 minutes. Use a spatula to flip the eggs and cook for another 1 to 2 minutes. Continue cooking and flipping until eggs are cooked through.  Season with Salt and pepper and serve hot. 

​**Tip** To make it easier to flip, cut the omelette into 2 and flip both halves. 

Roasted Vegetable Farmers’ Omelette

40 mins Serves 2-3 Ingredients: Eggs, Yellow Squash, Olive Oil, Cherry Tomatoes, Green Peppers Baby Spinach