Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Vegetable-Pasta Oven Omelet

Recipe from: Southern Living
Servings: 8

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

3 dried tomatoes in oil
1 small onion, chopped
½ 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
¾ cup shredded Parmesan cheese, divided
¾ cup milk
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ 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, ½ cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet. Bake at 375°F for 25 to 30 minutes or until set. Sprinkle with remaining ¼ cup Parmesan cheese. Let stand 10 minutes before serving.

Variation:
Shrimp-and-Vegetable Oven Omelet: Toss 2 cups chopped cooked shrimp with pasta mixture. Continue as directed above.


Search for Recipes, Search using Google, or Return to Cookbook Index