Shrimp-and-Vegetable Oven Omelet

Ingredients

• 3 ounce cream cheese softened
• 3  tomatoes dried in oil
• 6 large eggs 
• 3  garlic cloves minced
• 1 teaspoon penzey's southwest seasoning dried italian
• 0.8 cup milk 
• 2 tablespoons olive oil 
• 1 small onion chopped
• 0.8 cup parmesan cheese shredded divided
• 0.3 teaspoon pepper 
• 0.5  bell pepper diced red
• 7 ounces vermicelli cooked
• 0.5 teaspoon salt 
• 2 cups shrimp cooked chopped
• 1 small zucchini diced

Equipment

• frying pan
• paper towels
• oven
• whisk

Directions

1. Drain tomatoes well, pressing between layers of paper towels; chop.
2. Saut 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 saute 3 minutes. Stir in cream cheese until melted.
3. Add pasta; toss to coat.
4. Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients.
5. Pour over pasta mixture in skillet.
6. Bake at 375 for 25 to 30 minutes or until set.
7. Sprinkle with remaining 1/4 cup Parmesan cheese.
8. Let stand 10 minutes before serving.