Fustini's Oils and Vinegars
Roasted Vegetable Omlet

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Roasted Vegetable Omlet


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Roasted Vegetable Omlet

Submitted by Diane Turney, Grand Rapids, MI



  • 6 egg whites
  • 4 eggs or 1 cup egg substitute
  • 1/4 - 1/2 cup skim milk
  • 3 tablespoons Fustini's Delicate SELECT olive oil
  • 1 cup bell peppers, various colors
  • 1/2 cup cauliflower
  • 1/2 cup broccoli
  • 1 cup white button mushrooms
  • 4 cloves garlic, peeled and sliced
  • salt and pepper to taste
  • 1 cup baby spinach, plus 4-6 leaves, chiffonade for garnish
  • 1/4 - 1/2 cup feta cheese, divided
  • Fustini's Thyme balsamic


Step 1. 

Preheat oven to 400 degrees. Cut peppers, cauliflower, broccoli and mushrooms into bite-size pieces.  Put in a medium bowl with garlic and season with salt and pepper.  Add 2 tablespoons of Fustini's olive oil and toss. Spread vegetables on a rimmed baking sheet and roast 15-20 minutes or until fork-tender.

Step 2. 

In a large, nonstick sauté pan over medium heat, warm remaining tablespoon of olive oil.  Mix egg whites and eggs (or egg substitute) with milk.  Season lightly and whisk until fluffy and pour into pan.  Cover and cook 5-8 minutes.  When eggs are almost cooked through, top one half of the omelet with 1 cup spinach, all the roasted vegetables and half the feta cheese.  Drizzle with Fustini's balsamic.

Fold plain side of omelet over vegetables and cheese.  Remove from pan, cut into 4 equal portions and top with remaining feta cheese and spinach chiffonade.  Serve hot with a slice of fresh fruit.

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