Garden Vegetable Omelet is the perfect healthy omelet to serve your family. It is light and fluffy with a lot of tasty vegetables. A quick dinner or a satisfying breakfast dish to serve your family. I call this a garden omelet because during the summer months, I like to go into my garden and pick the vegetables that are ripe to use in this dish. Feel free to use any vegetables that you and your family desire.
- 2 (8-ounce) packages crescent rolls, refrigerated
- 4 ounces cream cheese, softened
- 1/4 cup milk
- 1 tablespoon flour (all-purpose)
- 8 eggs, divided
- 1 teaspoon dill weed
- 1/4 teaspoon salt
- Black pepper to taste
- 1/4 pound asparagus spears, fresh, cut into 1-inch pieces (approximately 3/4 cup)
- 1/2 cup red bell pepper, diced
- 1/3 cup onion, finely chopped
- 1 tablespoon butter or margarine
- 1/2 cup (2 ounces) cheddar cheese, shredded
Preheat oven to 375 degrees F.
Unroll two (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.
Source: This wonderful recipe is from Carol Klinker, Owner/Innkeeper, of the Lasting Impressions Bed and Breakfast in Forsyth, Montana.