Roasted Vegetable Omelette Recipe

Roasted Vegetable Omelette Recipe
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Do you love eggs but get tired of eating them the same old way you always have? So do we! So once in a while, as you may have noticed, we like to try something different. That’s what we did today with this roasted vegetable omelette recipe.

These eggs look and taste great but are super-easy to make as well as making you feel pretty good about what you’re eating.

We made our mixed with spinach and then topped with fresh peppers, tomatoes and coriander. But the great thing with eggs is their versatility and you can add pretty much any vegetable you like.

This also works well in you want to add in some ham or smoked salmon for example.

Roasted Vegetable Omelette Recipe

Roasted Vegetable Omelette

Prep Time 5 mins
Cook Time 15 mins
Course Breakfast


  • 4 Large eggs
  • 1 tsp Ground Black Pepper
  • 1 tsp Paprika
  • ½ tsp Salt
  • 50 g Grated Cheddar Cheese Parmesan also works nicely
  • Handful of spinach leaves (torn up by hand) Or as much as to your liking
  • ¼ Fresh pepper (sliced)
  • ½ Tomato (sliced)
  • A few fresh coriander leaves
  • ¼ Cup Milk


  • Preheat oven to 200C/400°F/Gas Mark 6. Grease a 20cm round baking tray with a little butter.
  • Crack open the eggs into a mixing bowl.
  • Add the pepper, paprika, salt, torn up spinach and milk. Beat the mixture until all the ingredients are well blended.
  • Pour mixture into the baking tray. Spread the grated cheddar cheese generously over the top (leave some cheese to spread later).
  • Place in the oven for 10 minutes or until the eggs turn golden brown and are set.
  • Place sliced tomatos, peppers and fresh coriander on top for serving if you so wish.
  • Enjoy!
Keyword Roasted Vegetable Omelette