Vegetable-Pasta Oven Omelet

Name: Vegetable-Pasta Oven Omelet
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 85 grams package cream cheese, softened; 3 dried tomatoes in oil; 6 larges eggs; 3 garlic cloves, minced; 1 teaspoon dried Italian seasoning; 177 milliliters milk; 2 Tbsps olive oil; 1 small onion, chopped; 177 milliliters shredded Parmesan cheese, divided; 0 teaspoons pepper; 1 red bell pepper, diced; 198 grams vermicelli, cooked; 1 teaspoons salt; 1 small zucchini, diced

You can never have too many morn meal recipes, so give Vegetable-Pastan Oven Omelet a try. This recipe serves 8. One portion of this dish contains around 10g of protein, 14g of fat, and a total of 272 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of olive oil, pepper, seasoning, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Drain tomatoes well, pressing between layers of paper towels; chop.

Ingredients you will need

Tomato

Equipment you will use

Paper Towels

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 saut 3 minutes. Stir in cream cheese until melted.

Ingredients you will need

Cream Cheese