Creamy Cheese And Vegetable Omelet Recipe

Name: Creamy Cheese And Vegetable Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. margarine; 1/4 c. chopped onion; 2 Tbsp. diced green pepper; 1/2 small garlic clove, minced; 1/4 lb. mushrooms, thinly sliced; 4 eggs; 2 Tbsp. water; 1/4 tsp. salt; 1/8 tsp. pepper; 1 oz. cream cheese, cut into small pieces; 1/2 c. Monterey Jack or Cheddar cheese

Servings: persons

4 Tbsp. margarine
1/4 c. chopped onion
2 Tbsp. diced green pepper
1/2 small garlic clove, minced
1/4 lb. mushrooms, thinly sliced
4 eggs
2 Tbsp. water
1/4 tsp. salt
1/8 tsp. pepper
1 oz. cream cheese, cut into small pieces
1/2 c. Monterey Jack or Cheddar cheese

1
In a 10-inch skillet with sloped sides, melt 1 tablespoon margarine over medium heat.
2
Add onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender.
3
Add mushrooms; cook 2 minutes, until tender.
4
Remove vegetables from skillet. Drain on paper towels.
5
In bowl, mix egg with fork until blended. Stir in cream cheese, water, salt and pepper. Heat skillet over high; add remaining margarine and melt.
6
Pour in egg mixture. When eggs are set, add cheese.
7
Remove from heat; spoon vegetables over cheese.
8
Fold and serve.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tbsp. margarine, 1/4 c. chopped onion, 2 Tbsp. diced green pepper, 1/2 small garlic clove, minced, and more.

Yes, Creamy Cheese And Vegetable Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Cheese And Vegetable Omelet

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