Yield
Makes 2 omelets

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

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