vegetable-pasta oven omelet
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| add a tossed garden salad and italian bread to make a well-rounded supper. |
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| 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 |
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| 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 |
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| southern living |
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| (ID: 74131) Mirror: rec.food.recipes: Fri, May 27, 2005 |