You may also like
Categories:Viewed: 139 - Published at: a year ago
Ingredients
- 1 loaf PHILADELPHIA Original Cream Cheese , softened
- 1-1/2 qt. frozen chopped spinach, thawed, drained
- 3 cups sun-dried tomatoes, rehydrated, chopped
- 12 doz. eggs
- - salt
- - black pepper
- as needed butter
Method
- Mix cream cheese, spinach and tomatoes until well blended.
- Beat eggs until foamy.
- Season with salt and pepper to taste.
- For each serving: Pour 3/4 cup of the egg mixture into skillet greased with butter.
- Cook until egg mixture is set but top is still moist.
- As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
- Top 1/2 of the omelet with 3 Tbsp.
- of the spinach mixture.
- Cook an additional 30 seconds.
- Slip spatula underneath, tip skillet to loosen and gently fold omelet in half.
- Slide onto serving plate.
- Serve immediately.
