Veggie Cream Cheese Omlet

By Reneeb

Ingredients

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

Preparation

Step 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.