1 medium zucchini, chopped
1 cup halved grape tomatoes
1/2 cup chopped red onion
1 clove garlic, minced
1/2 tsp each salt and freshly ground pepper, divided
3 tbsp olive oil, divided
1 pkg (8 oz.) Crab Classic, Chunk Style
1/4 cup crumbled goat cheese
2 tbsp chopped chives
Preheat oven to 400°F. Toss zucchini with grape tomatoes, red onion, garlic half the salt and pepper and 1 tbsp oil. Arrange in single layer on baking sheet lined with parchment paper. Roast for 12 to 14 minutes until vegetables are tender; adding crab meat halfway.
Mean while, whisk eggs with remaining salt and pepper.
Heat some of the remaining oil in 8-inch nonstick skillet. Pour in quarter egg mixture and cook for 2 to 3 minutes, or until eggs begin to set. Flip and cook for 1 to 2 minutes, or until eggs are fully set. Repeat with remaining eggs to make 4 omelets.
Fill each omelet evenly with roasted vegetables and crab. Top with goat cheese and fold omelet over to enclose filling. Sprinkle with chives.