3 cups heaping raw chopped vegetables (I used ½ cup diced red bell pepper, ½ cup diced red onion, 2 cups swiss chard)
⅓ cup crumbled feta cheese
16 ounce container original egg beaters or 7-8 eggs whisked with ~1/3 cup milk
salt and pepper to taste
Instructions
Preheat oven to 325°F. Spray 13x9-inch pan with cooking spray. Line with a piece of parchment paper (make sure parchment fits exactly the bottom or comes up high enough on the sides. Otherwise eggs will seep underneath it). Spray paper with additional cooking spray or olive oil mist.
Pour egg beaters or egg mixture into prepared pan, season with salt and pepper. Bake 15 to 20 minutes, or until eggs are set. Remove from oven; cool on wire rack.
Spray medium skillet with cooking spray or a little olive oil. Heat over medium heat. Add chard, bell peppers, onion (or vegetables of choice). Cook and stir until vegetables are crisp tender and chard is wilted, ~4 minutes. Season to taste with salt and pepper.
Loosen egg mixture from sides of pan and carefully invert onto another piece of parchment paper or a flexi cutting board. Carefully remove first piece of parchment paper. Place vegetable mixture evenly over eggs, sprinkle feta on top of vegetables. Starting with a short side, roll up jelly-roll fashion (Egg Beater mixture folds smoother than egg mixture which might form some cracks).
Place omelet roll, seam-side-down, in center of baking pan. Bake 5-10 minutes, or until hot or microwave ~45 seconds on a microwave safe dish.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/swiss-chard-feta-rolled-omelet/