Preheat oven to 450 degrees.

Spread out all of the vegetables on a large, lightly-greased baking sheet. Drizzle olive oil over all. Sprinkle the salt, pepper and Italian seasoning over the vegetables and toss everything gently with a fork to coat more evenly. Bake for 45 minutes until lightly browned. Remove vegetables and turn off oven.

In a large non-stick skillet over medium heat, add the beaten eggs. As the egg begins to set, swirl the skillet and lift the edges of the omelet with a spatula to distribute the uncooked egg. When almost completely set, sprinkle the grated cheese evenly over egg.

When cheese begins to melt, spoon the roasted veggies over one side of the eggs. Gently, tilt the skillet and flip the loose side of the omelet over the vegetables.

Cut into 4 equal wedges and serve immediately.


This is a very fresh tasting omelet. You can also replace the Italian seasoning mix with an equal amount of chopped fresh herbs like basil or oregano.

Mr Breakfast would like to thank Indy900 for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Sgt. Garden

Rating (out of 5):

Whoa! What size skillet do you have that you can make a 12-egg omelet?! Two tips from me: Make this as 4 separate omelets. You can keep each omelet warm in an oven at 250 until ready to serve. Also, if you use 6 whole eggs mixed with 6 egg white, the omelets hold together better. Last bit of advice: If you can, grill the vegetables. It makes everything so much better.

Comment submitted: 9/9/2013 (#16439)

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