Garden Vegetable Omelet

By shuber

Ingredients

• 4 oz. cream cheese, softened
• 1/4 C. milk
• 1 T. all-purpose flour
• 8 eggs, divided
• 1 tsp. All-Purpose Dill Mix
• 1/4 tsp. salt
• 1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
• 1/2 C. diced red bell pepper
• 1/3 C. chopped onion
• 1 T. butter
• 1/2 C. (2 oz) shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees. In large bowl, whisk cream cheese and milk; add four and whisk until smooth. Separate 1 egg; reserve egg white. Add the yolk, remaining 7 eggs, dill mix, salt and black pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper and onion to bowl; mix well.
2. Melt butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop filling evenly over desired shape; sprinkle with cheese. Finish shape as directed. Brush with remaining lightly beaten egg white. Bake 25-30 minutes or until golden brown.