Cream Cheese & Tomato Omelet
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| ¼ | cup |
cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ¼ | cup |
butter
|
|
| 6 | ounces |
cream cheese
cubed |
|
| 2 | whole |
tomatoes
peeled, seeded, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 59 | ml |
cream
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 59 | ml |
butter
|
|
| 173.4 | ml/g |
cream cheese
cubed |
|
| 2 | whole |
tomatoes
peeled, seeded, chopped |
*
|
Directions
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.
