vegetable-pasta oven omelet
 
add a tossed garden salad and italian bread to make a well-rounded supper. 
 
3   dried tomatoes in oil
1 small  onion, chopped
1/2   red bell pepper, diced
3   garlic cloves, minced
2 Tbsp  olive oil
1 small  zucchini, diced
1   3ounce package cream cheese, softened
7 oz.  vermicelli, cooked
6 large  eggs
3/4 cup  shredded parmesan cheese, divided
3/4 cup  milk
1 tsp  dried italian seasoning
1/2 tsp  salt
1/4 tsp  pepper
 
drain tomatoes well, pressing between layers of paper towels; chop. 
saute 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 
saute 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. 
yield: makes 8 servings 
 
southern living 
 
 
 
 
(ID: 74131) Mirror: rec.food.recipes: Fri, May 27, 2005


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