Egg white omelette with oven-roasted veggies

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We used about 1 cup of leftover oven-roasted parsnips and carrots (see recipe here:
http://piglettedc.tumblr.com/post/134039844991/oven-roasted-parsnips-and-carrots-preheat-oven) and 5 egg whites to make this crispy omelette in a pan lightly coated with olive oil. It’s a good use of leftovers (Jan. 2016)