1. Spray a saute pan or film it with oil. I put a bit of canola oil in the pan, swirled it around and poured out the excess.
2. Take a scoop of spiralized vegetables ( I had a combination of zucchini, carrots, sweet potato, red bell pepper, onion, but any combination would do.) Remember that this mixture was seasoned when you roasted it.) and spread it out in the pan. Heat briefly.
3. Whisk an egg with a little water. Season with salt and pepper. Pour the egg over the vegetables. Cook until the base is firm, lifting the sides to let the egg mixture firm up.
4. Flip the omelet over. Courage of your convictions here! Or you could slide it onto a plate and flip it that way. Sprinkle with a bit of shredded cheese and fold over. Garnish with chopped scallions. Salsa on the side is a good addition.