Hearty Veggie Omelette with Crispy Potatoes on a Flaky Croissant

This delicious vegetarian breakfast features a fluffy omelette filled with sautéed bell peppers, spinach, and onions, served alongside crispy rosemary roasted potatoes atop a warm, flaky croissant. It's a hearty start to your day without any meat involved!

Ingredients

• 8 large eggs
• 1/2 cup milk
• 1 red bell pepper, diced
• 1 cup fresh spinach
• 1 small onion, diced
• 4 fluffy croissants
• 4 medium potatoes, diced
• 1 tablespoon olive oil
• 1 teaspoon rosemary
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced potatoes with olive oil, rosemary, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes until golden.
3. In a bowl, whisk together eggs and milk, season with salt and pepper.
4. Heat a non-stick pan over medium heat, add bell pepper and onion, and cook until softened.
5. Add spinach and cook until wilted. Pour egg mixture over vegetables, cook until eggs are set.
6. Split croissants and lightly toast them. Top each with a portion of the omelette and serve with roasted potatoes.

Health Benefits

• Rich in vitamins and minerals from fresh vegetables
• High in protein from eggs, supporting muscle health
• Contains fiber which aids in digestion

Nutrition Facts

Calories: 450 | Protein: 16g | Carbs: 48g | Fat: 22g | Fiber: 5g | Sugar: 4g