This omelet has broccoli, green pepper, & shredded cheddar cheese- I just use whatever veggies I have. I cut up the potatoes, drizzle them with olive oil & grill seasoning, then just slide into the oven for baking. They're usually done after about 45 minutes in a 400 degree oven. For me, the key to roasting anything is to line my baking sheets with Reynold's nonstick foil. The cheap side of me hates paying more for the special nonstick foil, but it has saved a lot of frustration.
For this omelet, I roasted the broccoli & green pepper for about 20 minutes since I already had the oven on for potatoes. That way, I could relax and pay attention to my husband & doggy instead of standing over a stove cooking the vegetables. When the potatoes were done, I simply took a few minutes to make the omelets, I used 2 eggs per omelet, a splash of milk, the veggies, & cheese. I must admit- my omelet skills are touch & go, so sometimes this ends up being more of a scramble. Oh well, it still tastes pretty darn good.