Tuesday, March 17, 2009

Vegetable-Pasta Oven Omelet

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

Makes 8 servings
* 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

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


Post a Comment

Related Posts with Thumbnails


Blog Archive


Recipe Blogs - BlogCatalog Blog Directory blog search directory Food & Drink Business Directory - BTS Local Food & Drink blogs Chefs Blogs Listed in LS Blogs the Blog Directory and Blog Search Engine Powered by  MyPagerank.Net Msn bot last visit powered by MyPagerank.Net Yahoo bot last visit powered by  Ybotvisit.com Add to Technorati Favorites