Roasted Vegetable Stuffed Omelette

I don't tend to eat eggs all that often, but there are times when eggs demand to be cracked from their shells and made into something packed full of goodness and protein. Omelettes are always wonderful with little adornment, but to top it up a notch, I folded them up with some oven-roasted vegetables for an especially satisfying and filling dinner. The assortment of peppers, eggplants and mushrooms is my own choice, but the roasted flavors and textures blend wonderfully … feel free to use your own vegetable ideas, but just make sure that they're all fairly soft and quickly roasting vegetables. Just right for these chilly fall days.

Roasted Vegetable Stuffed Omelette

Recipe by Lisa Turner Published on October 6, 2014 Golden brown omelettes stuffed with an assortment of hearty roasted vegetables Preparation: 25 minutes Cooking time: 18 to 20 minutes Print this recipe Vegetables: 1 red bell pepper, seeded and cut into quarters 1 to 2 jalapeños, seeded and halved 1 small eggplant, sliced 2 plum tomatoes, halved 6 white mushrooms, sliced 1 small red onion, sliced 1 tablespoon sesame or olive oil 2 tablespoons fresh cilantro, finely chopped sea salt and fresh cracked black pepper to taste Omelette: 5 large eggs, separated 1/2 teaspoons ground cumin 1 green chile, seeded and finely chopped 1/4 cup fresh cilantro, finely chopped sea salt and fresh cracked black pepper to taste 2 teaspoons sesame or olive oil Instructions: To make the vegetable stuffing, preheat an oven to broil and brush a broiling pan with oil. Arrange the vegetables evenly on the pan and drizzle the oil over top. On the second highest rack, place the pan in the oven and roast the vegetables until softened and slightly charred, about 8 minutes, flipping a few times during the roasting stage. Sprinkle with cilantro, season with salt and pepper, and set aside. To make the omelette, beat the egg whites n a medium bowl until soft peaks form. Whisk in the egg yolks until well incorporated. Mix in the cumin, chilies, coriander and salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. When hot, pour in half of the egg mixture and cook for about 2 minutes until slightly firm on top and browned on the bottom. Invert onto a plate and gently slide the omelette back into the pan. Cook for another 2 minutes, until set and golden. Repeat with the remaining egg mixture. Spoon vegetables over half of each omelette, fold and serve. Makes 2 omelettes or 2 to 4 servings

Other egg dishes to try from Lisa's Kitchen:
Baked Avocado and Egg with Miso Butter
Deviled Curried Eggs
Eggs Vindaloo
Cheddar and Mushroom Shirred Eggs