Baked Veggie Omelette With Roasted Potatoes

Ingredients:

Baked Veggie Omelette

• 6 large eggs
• ¼ cup milk
• ½ cup chopped veggies
• ⅓ cup shredded cheese
• salt and black pepper, to taste

Herb roasted potatoes

• chopped into 1/2″-1″ cubes
• ½ tsp onion powder
• ½ tsp dried parsley
• drizzle of oil
• salt and black

Directions:

1. Preheat the oven to 200°C / 392°F.
2. Wash potatoes Place potatoes onto a baking tray and pat dry.
3. Drizzle oil, add salt, pepper and spices onto the potatoes. Mix well.
4. Line an 8 inch by 8 inch pan with parchment paper.
5. In a large bowl, add eggs, milk, salt and pepper and mix well.
6. Pour the egg mixture into the pan and add in chopped veggies and shredded cheese.
7. Place the pan on a separate baking tray.
8. Pop both trays into the oven with the potatoes going to the top rack. Roast for approximately 30 minutes, or until potatoes are tender and eggs cooked through.

Notes:

Cooking time will vary depending on your oven. When baking just a tray of veggie omelette without potatoes, I found that 190°C / 374°F at approximately 20 minutes works better. Leftovers can be kept in an air-tight container in the fridge for up to 3 days.