Shrimp-and-Vegetable Oven Omelet

Ingredients

• 3 dried tomatoes in oil
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 small zucchini, diced
• 1 (3 ounce) package cream cheese, softened
• 7 ounces vermicelli, cooked
• 2 cups chopped cooked shrimp
• 6 large eggs
• 3/4 cup shredded Parmesan cheese, divided
• 3/4 cup milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. Drain tomatoes well, pressing between layers of paper towels; chop.
2. Sauté onion, bell pepper, and garlic in hot oil in a nonstick 12-inch ovenproof skillet 5 minutes or until tender; add tomato and zucchini, and saute 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.
3. Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.
4. Bake at 375º for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.