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Preheat the oven to 400°F (200°C).
Toss the potatoes, mushrooms, bell peppers, broccoli, and tomatoes with olive oil, salt, pepper, garlic powder, and paprika.
Spread the veggies on a baking sheet and roast for 25 minutes, flipping halfway through, until tender and slightly browned.
2. Make the Omelette:
In a bowl, whisk together the eggs, milk, salt, and black pepper.
Heat butter in a non-stick pan over medium-low heat.
Pour in the egg mixture and cook until the edges begin to set.
Add the shredded cheese to one half of the omelette and gently fold it in half.
Continue cooking for another minute until the cheese melts.
3. Assemble & Serve:
Plate the golden omelette and serve alongside the roasted veggies.
Garnish with fresh parsley and enjoy!
Serving and Storage Tips:
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