Creamy Garden Vegetable Omelet

1. 1

   Heat oil in a small non-stick skillet over medium high heat.

2. 2

   Add eggs; cook 2 to 3 min.

3. 3

   or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.

4. 4

   Top with cream cheese spread; cook until eggs are set but top is still slightly moist.

5. 5

   Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half.

6. 6

   Cook 1 to 2 min.

7. 7

   or until cream cheese is melted.

8. 8

   Slide or flip omelet onto plate.

9. 9

   Sprinkle with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.