Lunch: Vegetable-Pasta Oven Omelet

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

Instructions

Drain tomatoes well, pressing between layers of paper towels; chop.
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.
Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.
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.
Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp with pasta mixture. Continue as directed above.

Reviews


Add a review for Vegetable-Pasta Oven Omelet

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now