3 tablespoons cream cheese with chive and onion soft
6 large eggs
3 tablespoons feta cheese crumbled
1 cup mushrooms fresh sliced
0.5 small bell pepper green chopped
0.3 teaspoon pepper
0.5 small bell pepper red chopped
0.3 teaspoon salt
Equipment
frying pan
whisk
spatula
Directions
Whisk together eggs, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
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.
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.
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.
Note: For testing purposes only, we used Philadelphia Soft Cream Cheese with Chive & Onion.
* 1/4 cup shredded Swiss cheese may be substituted.
