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Roasted Veggie Omelets

 Roasted Veggie Omelets
Roast some veggies, put on that first pot of coffee in the morning and enjoy this great dish from our Test Kitchen! As soon as the vegetables are ready, this standout omelet will be ready in minutes. It's great for a weekend breakfast, but hearty enough for dinner!
3 ServingsPrep: 20 min. Bake: 20 min.


  • 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 eggs
  • 6 tablespoons water
  • 6 tablespoons shredded Swiss cheese


  • Place the potatoes, mushrooms, zucchini and peppers in a greased
  • 15-in. x 10-in. x 1-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.
  • 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.
  • When the eggs are set, spoon about 3/4 cup vegetable mixture over one

2 of 2

Roasted Veggie Omelets (continued)

Directions (continued)

  • 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. Yield: 3 servings.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.