Vegetable-Pasta Oven Omelet

Vegetable-Pasta Oven Omelet
Photo by Tina Cornett

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 7 ounces vermicelli, cooked
  • 1 small zucchini, diced
  • ¼ teaspoon pepper
  • ½ red bell pepper, diced
  • 3 garlic cloves, minced
  • + 7 more ingredients
    • ¾ cup shredded Parmesan cheese, divided
    • ¾ cup milk
    • ½ teaspoon salt
    • 3 dried tomatoes in oil
    • 1 (3-ounce) package cream cheese, softened
    • 6 large eggs
    • 1 small onion, chopped

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 to...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network