Brunch

Roasted Veggie Omelet is for Breakfast.

Roasted Veggie Omelet takes several minutes to prepare.

Roasted Veggie Omelet takes several minutes to cook.

Roasted Veggie Omelet makes 2 servings.

The ingredients for Roasted Veggie Omelet are:

2 tsp olive oil
1 TBSP Dried Italian Seasoning
4 large eggs
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
1/2 cup mushrooms, chopped
1 cup zucchini, chopped
2 slices 2% American cheese
I Can't Believe Its Not Butter Spray, or other cooking spray

Here is how you make Roasted Veggie Omelet:

Heat oven to 425 degrees. Toss vegetables with olive oil and seasoning and roast for 25-40 minutes until browned. Use immediately or store and use later. Spray a non-stick saucepan with cooking spray or ICBINB spray, place over medium heat, and warm 2 cups of veggies (if not already warm from oven). Beat eggs together and pour over veggies. Tear cheese into pieces and drop over eggs and veggies. Push edges of omelet towards center, tipping pan until all the egg is set. Flip one half of omelet over the other and remove from heat. Cut into 2 portions and serve.Number of Servings: 2Recipe submitted by SparkPeople user HALEGENTRY.

The nutritional information for Roasted Veggie Omelet is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 280.3

• Total Fat: 17.3 g
• Cholesterol: 435.0 mg
• Sodium: 428.8 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 2.8 g
• Protein: 18.4 g

The dietary needs meet for Roasted Veggie Omelet is Vegetarian