Roasted Veggie Omelete

Ingredients

• 1 tsp olive oil
• Chopped veggies of choice for roasting
• 8 eggs
• 1/4 c milk
• pinch of salt and pepper
• feta or cheese of choice

Direction

1. Chop all of your veggies into 1 cm cubes or smaller
2. Toss chopped veggies with 1 tsp olive oil
3. Put in single layer on cookie sheet
4. Bake 400 for 25 mins, remove, set aside
5. Shred cheese. set aside
6. Crack eggs into bowl, whisk with milk, season with salt and pepper, set aside.
7. Put a scoop of veggies into omelet pan.
8. Add egg, just enough to cover the veggies, but not too much, keep it a thin layer
9. Cook pushing edges in slightly, until no longer liquidy
10. Flip over
11. Sprinkle on cheese
12. Fold in half, let cook for 30 more seconds
13. Serve warm
14. Make each omelet individually to preference, makes 6