Sun-Dried Tomato & Cream Cheese Omelet

1. 1

   Mix cream cheese, spinach and tomatoes until well blended.

2. 2

   Beat eggs until foamy.

3. 3

   Season with salt and pepper to taste.

4. 4

   For each serving: Pour 3/4 cup of the egg mixture into skillet greased with butter.

5. 5

   Cook until egg mixture is set but top is still moist.

6. 6

   As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.

7. 7

   Top 1/2 of the omelet with 3 Tbsp.

8. 8

   of the spinach mixture.

9. 9

   Cook an additional 30 seconds.

10. 10

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

11. 11

    Slide onto serving plate.

12. 12

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.