Roast Veggie Omelet

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