Vegetable-Pasta Oven Omelet |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Add a tossed garden salad and Italian bread to make a well-rounded supper. Ingredients:
3 dried tomatoes in oil |
1 small onion, chopped |
1/2 red bell pepper, diced |
3 garlic cloves, minced |
2 tablespoons olive oil |
1 small zucchini, diced |
1 (3-ounce) package cream cheese, softened |
7 ounces vermicelli, cooked |
6 large eggs |
3/4 cup shredded parmesan cheese, divided |
3/4 cup milk |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Drain tomatoes well, pressing between layers of paper towels; chop.
2. Sauté onion, bell pepper, and garlic in hot oil in a nonstick 12-inch ovenproof skillet 5 minutes or until tender; add tomato and zucchini, and sauté 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.
3. Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.
4. Bake at 375° for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.
5. Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp with pasta mixture. Continue as directed above.
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