Roasted Veggie Omelets

• 2 medium red potatoes, diced
• 1 cup whole fresh mushrooms, quartered
• 1/3 cup chopped zucchini
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 3 tablespoons butter, divided
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 large eggs
• 6 tablespoons water
• 6 tablespoons shredded Swiss cheese

1. Place the potatoes, mushrooms, zucchini and peppers in a greased 15x10x1-in. baking pan. Melt 2 tablespoons butter; add dill, salt and pepper. Drizzle over vegetables; toss gently to coat. Bake, uncovered, at 450u0b0 for 20-25 minutes or until tender.
2. In a small skillet, melt 1 teaspoon butter over medium-high heat. In a small bowl, whisk eggs and water. Pour 1/2 cup egg mixture into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
3. When the eggs are set, spoon about 3/4 cup vegetable mixture over one side and sprinkle with 2 tablespoons cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat with remaining butter, egg mixture, vegetables and cheese.

red potatoes, fresh mushrooms, zucchini, sweet red pepper, green pepper, butter, dill weed, salt, pepper, eggs, water, swiss cheese

Taken from www.tasteofhome.com/recipes/roasted-veggie-omelets/ (may not work)