Vegan Roasted Vegetable Omelette Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
• Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
• Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

Steps:

• Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
• Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
• Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
• Put sauteed vegetables on the batter.
• Fold then cover and cook over low heat for 2 more minutes.

Steps:

• Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
• As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.