🥚 Cheese Omelette with Roasted Veggies 🥬
Ingredients:
Cheese Omelette:
Eggs: 4 large
Cheddar Cheese: 1/2 cup (grated)
Salt and Pepper: To taste
Olive Oil: 1 tablespoon
Fresh Parsley: A handful (chopped, for garnish)
Roasted Veggies:
Bell Peppers: 2 (any color, sliced)
Zucchini: 1 (sliced)
Red Onion: 1/2 (sliced)
Olive Oil: 2 tablespoons
Garlic: 2 cloves (minced)
Thyme: 1 tablespoon (fresh or dried)
Salt and Pepper: To taste
Instructions:
Roasted Veggies:
Preheat the Oven:
Preheat your oven to 425°F (220°C).
Season the Veggies:
In a large bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, minced garlic, thyme, salt, and pepper.
Roast the Veggies:
Spread the seasoned vegetables on a baking sheet in a single layer.
Roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
Cheese Omelette:
Prepare the Eggs:
In a medium bowl, whisk the eggs with salt and pepper.
Cook the Omelette:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Pour in the whisked eggs and cook, gently stirring, until they are softly set but still slightly runny in the middle.
Add the grated cheddar cheese on one side of the omelette.
Fold the omelette in half and cook for another 1-2 minutes until the cheese is melted and the eggs are fully cooked.
Garnish and Serve:
Slide the omelette onto a plate.
Garnish with chopped fresh parsley.
Serve immediately with the roasted vegetables on the side.
Nutritional Benefits:
High in protein from the eggs.
Rich in vitamins and minerals from the bell peppers, zucchini, and red onion.
Cheddar cheese adds extra protein and a creamy texture.
Olive oil adds healthy fats.
Fresh herbs add extra flavor and potential health benefits.
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