| Cream Cheese and Tomato Omelet
6 eggs
1/4 cup of cream
1/4 cup of butter
6 ounces of cream cheese, cubed
1 whole tomato, peeled, seeded, and chopped
salt and pepper, to taste
Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cream cheese over top. Fold in half. When bottom is brown, flip over and brown other side. Serves 4. |
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