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Vegetable and Cream Cheese Omelet

Published on April 22, 2017 by Raveaboutfood

On weekends, we love to have a big breakfast. Sometimes that means pancakes and sausage, sometimes it means waffles and fruit. Today, it meant making a Vegetable and Cream Cheese Omelet. A healthy, lighter beginning to our day…and so fresh and delicious!

Vegetable and Cream Cheese Omelet

I used fluffy eggs, a variety of crisp veggies and tangy cream cheese to make this breakfast omelet. This low-calorie breakfast is loaded with flavor. Make it even more calorie-friendly by replacing the cream cheese with cottage cheese. Make it convenient by using whatever veggies you might already have on hand. This Vegetable and Cream Cheese Omelet was the perfect start to our Sunday morning!

Vegetable and Cream Cheese Omelet Recipe

What’s needed?

  • 1 tablespoon Tuscan Herb Olive Oil
  • 1/4 cup red pepper, diced
  • 2 eggs, beaten
  • 1/4 cup milk
  • salt and pepper
  • 1/2 cup fresh spinach
  • 2 tablespoons Philadelphia Chive cream cheese

How to make an omelet?

  • Add the olive oil to a medium skillet over medium heat. Add the diced red pepper and cook until softened. You can change up the veggie combination in your  omelet to use whatever you like.
  • While the peppers are cooking, whisk the eggs and milk in a small bowl. Add the egg mixture to the pan and tilt skillet to make sure the eggs cover the bottom of the pan and will cook evenly.
  • Add a pinch of salt and fresh ground pepper to the eggs and allow to cook for 3 to 5 minutes. Add the fresh spinach and a few small dollops of chive flavored cream cheese to the top of the egg mixture.
Vegetable and Cream Cheese Omelet
  • Looking good, right? You bet! We’re in the homestretch. Using a spatula, carefully fold the omelet over in half. Turn the pan down to low and cook for another 2 minutes to allow the cream cheese to soften.
Vegetable and Cream Cheese Omelet

Remember to mix it up and use a combination of flavors that you love, like broccoli and onion, mushroom and green pepper, or asparagus and carrot. You can tailor amy omelet to your taste, any combination will work. Serve this beauty with a slice of whole wheat toast or some fresh fruit. Such a great way to start your day!

Vegetable and Cream Cheese Omelet

Spinach, red bell peppers and cream cheese come together to make this Vegetable and Cream Cheese Omelet for breakfast.
Servings: 1 omelet
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

  • 1 tablespoon Tuscan Herb Olive Oil
  • 1/4 cup red pepper, diced
  • 2 large eggs, beaten
  • 1/4 cup milk
  • salt and pepper
  • 1/2 cup fresh spinach
  • 2 tablespoons cream cheese, chive flavor

Instructions 

  • Add the olive oil to a medium skillet over medium heat. Add the diced red pepper and cook until softened. You can change up the veggie combination in your  omelet to use whatever you like.
  • While the peppers are cooking, whisk the eggs and milk in a small bowl. Add the egg mixture to the pan and tilt skillet to make sure the eggs cover the bottom of the pan and will cook evenly.
  • Add a pinch of salt and fresh ground pepper to the eggs and allow to cook for 3 to 5 minutes. Add the fresh spinach and a few small dollops of chive flavored cream cheese to the top of the egg mixture.
    Vegetable and Cream Cheese Omelet
  • Using a spatula, carefully fold the omelet over in half. Turn the pan down to low and cook for another 2 minutes to allow the cream cheese to soften. Recipe makes one omelet. Serve with fresh fruit and toast.
    Vegetable and Cream Cheese Omelet

Equipment

  • 1 medium skillet

Nutrition

Calories: 291kcalCarbohydrates: 7gProtein: 17gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 409mgSodium: 258mgPotassium: 346mgFiber: 1gSugar: 6gVitamin A: 2.195IUVitamin C: 48mgCalcium: 162mgIron: 2mg