Roast vege and feta omelette

Instructions

1 Preheat oven to 200°C. Line a baking dish with paper and place pumpkin, tomatoes and capsicum on dish. Spray with oil. Roast in the oven for about 20 minutes, until soft (see tip).

2 Once veges are roasted, in a small bowl lightly beat eggs and milk together. Add parsley and stir to combine. Spray a pan with oil and set over a medium-high heat. Pour half of the egg mixture into pan. Pull mixture away from edges of pan using a spatula and let uncooked egg flow into the space. Do this until the egg is just cooked through.

3 Add half of the roast vegetable mix to omelette. Add half of the feta and fresh chilli.

4 Fold over, using spatula, and cook for a few minutes, until filling is warmed through.

5 Gently slide omelette onto plate to serve. Repeat to make second omelette. Serve garnished with parsley.