Roasted Vegetable Omelet

This omelet is made in the same pan that was used to roast the vegetables, you could make it in the traditional way so it looked more like an omelet.

1 Red Bell Pepper
1/2 head Cauliflower
3 Green Onions
2 cloves Garlic
1/2 cup grated Parmisian Cheese
6 Eggs
Parsley
Salt and Pepper

Heat the oven to 400 degrees. Chop up the cauliflower and red pepper into big chunks and put on small 9 x 13 baking pan. Add Garlic and green onions to pan. Drizzle vegetables with olive oil and salt and pepper.
Bake in oven for about 30 minutes, stirring every 10 minutes to prevent burning.  When done, remove from oven and place vegetables on cutting board to cool, then chop up vegetables and garlic a bit more, and mix together.

Reduce oven to 350.

Mix together eggs, little bit of water, salt and pepper in a bowl. Pour Egg mixture into the same pan you roasted the vegetables in. Sprinkle with cheese, and put back into the oven. Cook until set about 15 to 20 minutes, or until firm.  Remove from oven and sprinke with parsley for color.

We cut ours into six square pieces and put it on a toasted onion bagel with cream cheese, and made a sandwich out of it. Oh so good, the cream cheese just takes it to another level.