This past week I roasted some of what I had in the fridge. I had picked up some beautiful cherry tomatoes and a gorgeous bunch of asparagus. I love to make abundant amounts of veggies so that I can use them throughout the week.
The roasted veggies are simple. Preheat oven to about 400º Wash veggies. Pat dry. Throw veggies on a baking sheet, drizzle with olive oil, sea salt, pepper and garlic powder. Roast for about 25-35 minutes.
Making the omelet
Scramble 2 eggs in a bowl. Heat a small sauté pan on medium, add about 1 tablespoon or more of olive oil to coat the pan. When its warm, agg eggs to pan. Add veggies and salt and red pepper flakes. Let it cook for several minutes. When the sides pull away from the pan you can carefully lft one half of the omelet with a spatula and fold it over. If you like it more well done, then simple pop the pan (make sure the pan does not have a plastic handle) into the oven on broil for about 1-2 minutes until the top is cooked.