Guest guest Posted March 1, 2004 Report Share Posted March 1, 2004 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. Lori Quote Link to comment Share on other sites More sharing options...
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