Guest guest Posted January 23, 2009 Report Share Posted January 23, 2009 Vegetable-Pasta Oven Omelet 3 dried tomatoes in oil 1 small onion, chopped 1/2 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 3/4 cup shredded Parmesan cheese, divided 3/4 cup milk 1 teaspoon dried Italian seasoning 1/2 teaspoon salt 1/4 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, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet. Bake at 375 degrees1/4 for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving. Variation: Serves 3 Quote Link to comment Share on other sites More sharing options...
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