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Cream Cheese& Tomato Omelet
6 eggs 1/4 cup cream salt black pepper 1/4 cup butter 6 ounces cream cheese -- cubed 2 whole fresh tomatoes -- peeled, seeded, chop Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cheese over top. Fold in half. When bottom is brown, flip over and brown other side. |
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