Step 1: Preheat the Oven. Begin by preheating your oven to 400°F (200°C). This high temperature will allow the vegetables to roast quickly while caramelizing their natural sugars.
Step 2: Prepare the Vegetables. In a large bowl, toss together the chopped zucchini, yellow squash, and red bell pepper with olive oil, balsamic vinegar, and sea salt. Make sure all the vegetables are evenly coated.
Step 3: Roast the Vegetables. Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized. Halfway through roasting, give them a good stir to ensure even cooking.
Step 4: Whisk the Eggs. While the vegetables are roasting, crack the eggs into a mixing bowl. Whisk them until they are frothy and well combined, adding a pinch of salt to taste.
Step 5: Cook the Omelettes. Heat a non-stick skillet over medium heat. Once hot, pour in a portion of the whisked eggs, swirling the pan to create an even layer. Let it cook for 2-3 minutes until the edges start to set.
Step 6: Add the Fillings. Once the omelette is mostly set, add a portion of the roasted vegetables, a handful of heirloom cherry tomatoes, and a sprinkle of goat milk feta cheese on one half of the omelette. Allow it to cook for another minute.
Step 7: Fold and Serve. Carefully fold the omelette in half over the fillings. Let it cook for an additional minute to allow the cheese to melt slightly. Slide the omelette onto a plate, garnish with chopped chives, and serve immediately!
