VEGGIE CREAM CHEESE OMELETS

Veggie Cream Cheese Omelets image

Whip up this cheesy breakfast loaded with eggs and veggies in just 20 minutes!

Provided by Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 300, Carbohydrate 4 g, Cholesterol 465 mg, Fat 2 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 1/2 g