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Creamy Garden Vegetable Baked Omelet
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Creamy Garden Vegetable Baked Omelet

1 Hour
15 Min Prep
1 Hr Cook
This crowd-pleasing baked omelet has plenty of veggies for everyone—from the chopped fresh broccoli to the garden vegetable cream cheese spread.
What You Need
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6 servings
Original recipe yields 6 servings
1 cup each chopped broccoli, fresh mushrooms and onions
1 tub (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
6 egg s
1 cup milk
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Let's Make It
1
Heat oven to 375ºF.
2
Combine vegetables in 9-inch square pan sprayed with cooking spray.
3
Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over vegetable mixture in pan.
4
Bake 45 min. or until center is set and top is lightly browned.
Kitchen Tips
Serving Suggestion
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 230mg
77%
Sodium 300mg
13%
Total Carbohydrates 8g
3%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 11g
22%
Vitamin A
20%
Vitamin C
15%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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