Add a tossed garden salad and Italian bread to make a well-rounded supper.
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
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
How to Make It
Drain tomatoes well, pressing between layers of paper towels; chop.
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 sauté 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.
Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.
Bake at 375° for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.
Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp with pasta mixture. Continue as directed above.