Garden Vegetable Omelet
How To Make Garden Vegetable Omelet


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This wonderful recipe is from Carol Klinker, Owner/Innkeeper, of the Lasting Impressions Bed and Breakfast in Forsyth, Montana.

Garden Vegetable Omelet

Learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

 



Garden Vegetable Omelet

Recipe Type: Eggs, Brunch and Breakfast, Asparagus, Sweet Bell Peppers
Yields: 4 servings
Prep time: 15 min
Cook time: 35 min


Ingredients:

2 (8-ounce) packages refrigerated crescent rolls
4 ounces cream cheese, softened
1/4 cup milk
1 tablespoon all-purpose flour
8 eggs, divided
1 teaspoon dill weed
1/4 teaspoon salt
Black pepper, to taste
1/4 pound fresh asparagus spears cut into 1-inch pieces (approximately 3/4 cup)
1/2 cup diced red bell pepper
1/3 cup finely-chopped onionbr> 1 tablespoon butter or margarine
1/2 cup (2 ounces) shredded cheddar cheese


Preparation:

Preheat oven to 375 degrees F.

Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on large round baking (pizza) stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 5-inch opening and sealing dough together.

In a large bowl, whisk cream cheese, milk, and flour together until smooth.

Separate 1 egg; reserving egg white. Add the yolk from the reserved egg, remaining 7 whole eggs, dill weed, salt, and black pepper to cream cheese mixture; whisk until smooth.  Add asparagus, bell pepper, and onion; mix well.

Melt butter in a 12-inch skillet over medium heat. Add egg/cream cheese mixture; cook, stirring occasionally, 4 to 6 minutes until eggs are set but still moist. Remove pan from heat.

Scoop egg mixture evenly over dough in a continuous circle. Sprinkle with shredded cheddar cheese. Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show between dough wedges). Brush with remaining lightly beaten egg white.

Bake 25 to 30 minutes or until dough is a golden brown. Remove from oven and serve immediately.