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.
Learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.
- 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.
Categories:Asparagus Egg Recipes Omelets