Creamy Veggie Omelet

1. 1

   Whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.

2. 2

   Melt 2 teaspoons butter in a small, heavy nonstick skillet coated with cooking spray over medium-high heat, rotating pan to coat bottom evenly. Add red bell pepper and next 5 ingredients. Cook, stirring often, 10 minutes or until peppers are tender. Remove mixture from skillet; set aside. Wipe skillet clean.

3. 3

   Coat skillet with cooking spray; add 1 teaspoon butter to skillet, and melt over medium-high heat. Add half of egg mixture. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Flip omelet over.

4. 4

   Sprinkle 1 side of omelet with half of vegetable mixture. Dollop with half of cream cheese, and sprinkle with half of feta cheese. Fold in half. Cook 2 minutes or until cheese melts. To make next omelet, repeat with remaining butter, egg mixture, vegetable mixture, and cheeses. Serve immediately.

5. 5

   Note: For testing purposes only, we used Philadelphia Soft Cream Cheese with Chive & Onion.

6. 6

   * 1/4 cup shredded Swiss cheese may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.