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Creamy Garden Vegetable Omelet
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Creamy Garden Vegetable Omelet

10 Min(s)
10 Min(s) Prep
What You Need
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1 serving
Original recipe yields 1 serving
1 tsp. oil
2 egg s, beaten
2 Tbsp. PHILADELPHIA Garden Vegetable Cream Cheese Spread
1 Tbsp. chopped fresh chives
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Let's Make It
1
Heat oil in a small non-stick skillet over medium high heat. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with cream cheese spread; cook until eggs are set but top is still slightly moist.
2
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. or until cream cheese is melted. Slide or flip omelet onto plate. Sprinkle with chives.
Kitchen Tips
Tip 1
Variation
Omit fresh chives. Prepare recipe using PHILADELPHIA Chive & Onion Cream Cheese Spread.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 390mg
130%
Sodium 330mg
14%
Total Carbohydrates 3g
1%
Dietary Fibers 0g
Sugars 2g
4%
Protein 15g
30%
Vitamin A
20%
Vitamin C
6%
Calcium
10%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1 serving
* 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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