Roasted Vegetable Omelette

Total Time
44 min
12 min
32 min
This egg white omelette, chock-full of sweet and delicious roasted veggies.


uncooked zucchini

1 medium, diced

yellow summer squash

1 medium, diced

green pepper(s)

1 medium, seeded and diced

uncooked potato(es)

1 large, diced

fresh tomato(es)

1 medium, diced

uncooked onion(s)

1 medium, diced


1 Tbsp, fresh, chopped

table salt

½ tsp

black pepper

½ tsp, freshly ground

egg white(s)

6 large, lightly beaten

low fat cream cheese

¼ cup(s), with herbs, cubed


  1. Arrange one rack on the bottom rung of the oven. Preheat the oven to 450°F.
  2. Combine the zucchini, yellow squash, bell pepper, potato, tomato, onion, rosemary, salt, and pepper in a large bowl; lightly spray with olive-oil nonstick spray. Spread the vegetables in a large nonstick baking sheet. Roast, on the bottom rack of the oven, stirring occasionally, until the vegetables are tender and browned, about 25 minutes.
  3. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the egg whites and cook until just set, 3–4 minutes, lifting the edges frequently with a spatula to let the uncooked egg flow underneath. Spoon the vegetable mixture over the eggs, then sprinkle the cheese. Cover the skillet and cook until the cheese melts, 2–3 minutes. Fold the omelette in half and slide out onto a plate. Yields 1/4 of omelette per serving.

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