On weekends, we love to have a big breakfast. Sometimes that means pancakes and sausage, sometimes it means waffles and fruit. Today, it meant Veggie and Cream Cheese Omelets. A healthy, lighter beginning to our day…and so delicious!
I used fluffy eggs, a variety of crisp veggies and tangy cream cheese to make this breakfast omelet. This low-calorie breakfast is loaded with flavor. Make it even more calorie-friendly by replacing the cream cheese with cottage cheese. Make it convenient by using whatever veggies you might already have on hand. This Vegetable and Cream Cheese Omelet was the perfect start to our Sunday morning!
Vegetable and Cream Cheese Omelet Recipe
What’s needed?
- 1 tablespoon Tuscan Herb Olive Oil
- 1/4 red pepper, diced
- 2 eggs, beaten
- 1/4 cup milk
- salt and pepper
- 1/2 cup fresh spinach
- 2 tablespoons Philadelphia Chive cream cheese
How to make a Vegetable and Cream Cheese Omelet?
- Add the olive oil to a medium skillet over medium heat. Add the diced red pepper and cook until softened. You can change up the veggie combination in your omelet to use whatever you like.
- While the peppers are cooking, whisk the eggs and milk in a small bowl. Add the egg mixture to the pan and tilt skillet to make sure the eggs cover the bottom of the pan and will cook evenly.
- Add a pinch of salt and fresh ground pepper to the eggs and allow to cook for 3 to 5 minutes. Add the fresh spinach and a few small dollops of chive flavored cream cheese to the top of the egg mixture.
- Looking good, right? You bet! We’re in the homestretch. Using a spatula, carefully fold the omelet over in half. Turn the pan down to low and cook for another 2 minutes to allow the cream cheese to soften.
Remember to mix it up and use a combination of flavors that you love, like broccoli and onion, mushroom and green pepper, or asparagus and carrot. You can tailor amy omelet to your taste, any combination will work. Serve this beauty with a slice of whole wheat toast or some fresh fruit. Such a great way to start your day!
