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Creamy Veggie Omelet

Yield Makes 2 omelets


  • 6 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Vegetable cooking spray
  • 2 teaspoons butter or margarine
  • 1/2 small red bell pepper, chopped
  • 1/2 small green bell pepper, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped fresh broccoli
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons butter or margarine, divided
  • 3 tablespoons soft cream cheese with chive and onion
  • 3 tablespoons crumbled feta cheese*

How to Make It

  1. Whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

  2. Melt 2 teaspoons butter in a small, heavy nonstick skillet coated with cooking spray over medium-high heat, rotating pan to coat bottom evenly. Add red bell pepper and next 5 ingredients. Cook, stirring often, 10 minutes or until peppers are tender. Remove mixture from skillet; set aside. Wipe skillet clean.

  3. Coat skillet with cooking spray; add 1 teaspoon butter to skillet, and melt over medium-high heat. Add half of egg mixture. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Flip omelet over.

  4. Sprinkle 1 side of omelet with half of vegetable mixture. Dollop with half of cream cheese, and sprinkle with half of feta cheese. Fold in half. Cook 2 minutes or until cheese melts. To make next omelet, repeat with remaining butter, egg mixture, vegetable mixture, and cheeses. Serve immediately.

  5. Note: For testing purposes only, we used Philadelphia Soft Cream Cheese with Chive & Onion.

  6. * 1/4 cup shredded Swiss cheese may be substituted.