Fluffy Herb Omelet with Roasted Veggies

Preheat the oven to 400°F (200°C).
In a bowl, toss the potatoes, broccoli, mushrooms, and cherry tomatoes with olive oil, garlic powder, paprika, oregano, salt, and black pepper.
Spread the veggies on a baking sheet and roast for 20–25 minutes, until golden and tender.
2. Prepare the Omelet Mixture:
In a bowl, whisk the eggs with milk, parsley, salt, black pepper, and garlic powder until well combined.
3. Cook the Omelet:
Heat butter or olive oil in a non-stick pan over medium heat.
Pour in the egg mixture and let it cook for 3–4 minutes, until the edges start to set.
Sprinkle shredded cheese on one side (if using), then fold the omelet in half and cook for another minute until fully set.
4. Assemble & Serve:
Plate the omelet and garnish with extra fresh parsley.
Serve alongside the roasted vegetables and enjoy!
Serving and Storage Tips:
Serving Suggestions: