This is really just a variation on a theme from other open-faced omelets (frittati
) that I've made, posted on this blog, and then eaten. During the summer months I'll often cook them entirely on the stove top, as not to heat up the kitchen with the oven, but this time a year the heat is a welcome accompaniment to the preparation. And because the oven was on I roasted the vegetables before adding the eggs, giving the omelet a slight sweetness to it. Just another example of making dinner from whatever I happened to have on hand. Delicious.
For additional recipes, with many variations, pictures, and more explicit directions, click here