YOUR SOLIN GENERATED RECIPE
Cheddar Omelette with Roasted Vegetables
Fluffy eggs whisked with milk and sharp cheddar, served alongside oven-roasted broccoli, courgette, and tomatoes that provide a vibrant, caramelized crunch.
INGREDIENTS
3 large eggs
0.5 cup egg whites
1.25 oz sharp cheddar cheese
0.25 cup 2% milk
1 cup broccoli florets
0.5 cup courgette
0.5 cup cherry tomatoes
0.5 medium bell pepper
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets, sliced courgette, bell pepper strips, and cherry tomatoes with the olive oil and half of the salt and pepper.
Spread the vegetables in a single layer and roast for 15-20 minutes until the edges are golden and tender.
In a medium bowl, whisk together the whole eggs, egg whites, milk, and the remaining salt and pepper until very frothy.
Heat a high-quality non-stick skillet over medium-low heat and lightly coat with a tiny bit of oil if needed.
Pour the egg mixture into the skillet, letting it sit for a minute until the edges begin to set.
Gently lift the edges with a spatula, tilting the pan to let the raw egg flow underneath.
When the top is mostly set but still slightly moist, sprinkle the shredded cheddar cheese over one half of the omelette.
Fold the omelette in half and cook for 1 more minute until the cheese is melted.
Slide the omelette onto a plate and serve immediately with the warm roasted vegetables on the side.