Vegetable-Pasta Oven Omelet

Add a tossed garden salad and Italian bread to make a well-rounded supper.

Yield
Makes 8 servings
Ingredients
* 3 dried tomatoes in oil
* 1 small onion, chopped
* 1/2 red bell pepper, diced
* 3 garlic cloves, minced
* 2 tablespoons olive oil
* 1 small zucchini, diced
* 1 (3-ounce) package cream cheese, softened
* 7 ounces vermicelli, cooked
* 6 large eggs
* 3/4 cup shredded Parmesan cheese, divided
* 3/4 cup milk
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon salt
* 1/4 teaspoon pepper


Preparation
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 together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.

Bake at 375° for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.

Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp with pasta mixture. Continue as directed above.

source by: myrecipes.com
recipes by: Southern Living
Photo: Tina Cornett; Styling: Cindy Manning Barr