Fluffy Herb Omelet with Roasted Veggies

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Fluffy Herb Omelet with Roasted Veggies

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Start your morning right with this light, fluffy herb omelet packed with protein and flavor, paired with perfectly roasted seasonal veggies. Fresh herbs brighten the eggs while the tender, caramelized vegetables bring warmth and balance to the plate. It’s a simple, satisfying way to fuel your day—whether you’re easing into a weekend or powering through a busy morning.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

 Ingredients:

 For the Omelet:

3 large eggs

2 tbsp milk (optional, for fluffiness)

1 tbsp butter or olive oil

1 tbsp fresh parsley, chopped

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/4 cup shredded cheese (optional)

 For the Roasted Veggies:

1/2 cup cherry tomatoes, halved

1/2 cup potatoes, diced

1/2 cup broccoli florets

1/4 cup mushrooms, sliced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp dried oregano

Salt & black pepper to taste

️ Step by Step:

1️⃣ Roast the Vegetables:

Preheat oven to 400°F (200°C).

Toss potatoes, broccoli, mushrooms, and cherry tomatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper.

Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

2️⃣ Prepare the Omelet Mixture:

In a bowl, whisk eggs with milk, parsley, salt, black pepper, and garlic powder.

3️⃣ Cook the Omelet:

Heat butter or olive oil in a non-stick pan over medium heat.
Pour in the egg mixture and cook for 3–4 minutes until the edges start to set.

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Sprinkle cheese on one side (if using), then fold the omelet and cook for another minute.

4️⃣ Assemble & Serve:

Plate the omelet and top with extra fresh parsley.

Serve with the roasted veggies on the side and enjoy!

Tips for the Best Fluffy Herb Omelet with Roasted Veggies

  • Whisk Thoroughly: Whisk your eggs until they’re frothy—this adds air for a super fluffy texture.
  • Use Fresh Herbs: Chopped parsley, chives, or dill work beautifully. Fresh herbs brighten the flavor, but dried herbs can be used in a pinch.
  • Low and Slow: Cook the omelet over medium-low heat to avoid browning and ensure a tender bite.
  • Roast Veggies Ahead: Roast a batch of veggies at the start of the week and use them in this omelet for quick, nutritious breakfasts.
  • Don’t Overstuff: Keep the veggie filling light so the omelet folds easily and doesn’t tear.
  • Add a Splash of Milk or Cream: For extra fluffiness, add a tablespoon of milk or cream per 2 eggs.

❓Q&A: Common Questions

Q: What veggies work best for roasting?
A: Bell peppers, zucchini, cherry tomatoes, red onion, mushrooms, and sweet potatoes are all great. Chop evenly for even roasting.

Q: Can I make the omelet dairy-free?
A: Definitely! Just skip the milk or use a dairy-free alternative like almond or oat milk.

Q: How do I keep my omelet from sticking to the pan?
A: Use a nonstick skillet with a little butter or oil and let it preheat before pouring in the eggs.

Q: Can I prep this ahead of time?
A: While the omelet is best fresh, you can roast the veggies and prep your herbs ahead of time for quick assembly.

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Q: What can I serve with it?
A: Try it with a slice of sourdough, a side of avocado, or a small green salad for a complete meal.

Nutrition Facts (Per Serving)

Calories: ~290

Protein: ~14g

Fat: ~21g

Saturated Fat: ~5g

Carbohydrates: ~10g

Fiber: ~3g

Sugars: ~4g

Cholesterol: ~370mg

Sodium: ~220mg

Vitamin A: ~35% DV

Vitamin C: ~60% DV

Calcium: ~8% DV

Iron: ~10% DV

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