Veggie Cream Cheese Omelets

  • Prep 20 min
  • Total 20 min
  • Servings 4

Ingredients

8
eggs
1/4
teaspoon salt
1/8
teaspoon pepper
2
tablespoons butter or margarine
1
cup 1-inch pieces fresh asparagus
1/2
red bell pepper, cut into thin slivers
1/2
cup garden vegetable cream cheese spread (from 8-oz container)
2
tablespoons chopped fresh chives

Steps

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  • 1
    In medium bowl, beat eggs, salt and pepper with fork or wire whisk until well blended; set aside. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium heat. Cook asparagus and bell pepper in butter 3 to 4 minutes, stirring frequently, until crisp-tender; remove from pan.
  • 2
    Add 2 teaspoons of the butter to pan. Increase heat to medium-high. Pour half of the egg mixture (scant 1 cup) into pan. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
  • 3
    Spoon 1/4 cup of the cream cheese in dollops evenly over omelet; top with half of the asparagus and bell pepper. Tilt skillet and slip pancake turner under omelet to loosen. Remove from heat. Fold omelet in half; remove omelet from skillet. Repeat with remaining ingredients. To serve, cut each omelet crosswise in half; sprinkle with chives.

Notes









Tips

Expert Tips

  • Toast up some English muffins or crumpets, butter them and offer some jelly and preserves, and you’re good to go!

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
12g
62%
Trans Fat
1/2g
Cholesterol
465mg
155%
Sodium
520mg
21%
Potassium
250mg
7%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
16g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
30%
30%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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