This crowd-pleasing baked omelet has plenty of veggies for everyone—from the chopped fresh broccoli to the garden vegetable cream cheese spread.
What You Need
Original recipe yields 6 servings
1 cup each chopped broccoli, fresh mushrooms and onions
1 tub (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
6 egg s
1 cup milk
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Let's Make It
Heat oven to 375ºF.
Combine vegetables in 9-inch square pan sprayed with cooking spray.
Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over vegetable mixture in pan.
Bake 45 min. or until center is set and top is lightly browned.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.