Vegetable-Pasta Oven Omelet
Photo: Tina Cornett; Styling: Cindy Manning Barr
Add a tossed garden salad and Italian bread to make a well-rounded supper.
How to Make It
Step 1
Drain tomatoes well, pressing between layers of paper towels; chop.
Step 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 sauté 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.
Step 3
Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.
Step 4
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.
Step 5
Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp with pasta mixture. Continue as directed above.
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