Cream cheese and tomato omelet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Eggs | |
| ¼ | cup | Cream |
| Salt | ||
| Black pepper | ||
| ¼ | cup | Butter |
| 6 | ounces | Cream cheese -- cubed |
| 2 | Whole fresh tomatoes -- | |
| Peeled, seeded, chop | ||
Directions
Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cheese over top. Fold in half. When bottom is brown, flip over and brown other side.
Recipe By : Elizabeth Powell File
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