Roast Veggie Omelet

I had a bunch of veggies in my fridge that needed to be used up and a block of gruyere calling my name. This omelet is the bee's knees. I am pretty into omelets at this point in my life - doesn't matter the time in the day...I'll eat an omelet. Because I can finally make them! They may not be the most gorgeous, but they are always so delicious. Gruyere is my favorite cheese. I absolutely love it!

(Print)
What you need:

• 4 eggs
• 1/4 cup milk
• Assorted veggies like brussels, carrots, cauliflower, and onions
• Garlic, to taste
• Kale chips
• 1/3 to 1/2 cup gruyere
• EVOO
• Salt and pepper

Directions:

1. Roast vegetables in oven until tender-crisp.
2. Beat together eggs and milk. Season with salt and pepper.
3. Heat EVOO in a skillet.
4. Place beaten eggs into skillet and work around until eggs are almost set.
5. Add veggies, garlic, kale, and gruyere to half of the omelet and fold in half.
6. Cover until eggs are completely set and cheese has melted.

Recipe from Gastronomical Sovereignty

{Click here to see what blog hops I participate in}