I made the mistake of making these sun-dried tomato cream cheese omelets for my husband and now he asks for them every weekend! It’s definitely the sun-dried tomato cream cheese in these omelets that keeps us coming back for under $4 for two omelets!

Depending on what veggies we have in the house there are a lot of great combos and variations we’ve made, but here is my favorite recipe! Leave out the sausage for a vegetarian version that is equally as delicious!

Here’s a link to the sun-dried tomato spread that I use from Kroger.

Here’s a link to my recipe for the sun-dried tomato cream cheese.

Print Recipe

Sun-Dried Tomato Cream Cheese Omelet

The sun-dried tomato cream cheese puts these omelets over the top!

Cuisine

American, French

Keyword

Breakfast, Cheese, Eggs

Prep Time

20 Minutes

Cook Time

20 Minutes

Servings

People

Ingredients

• 1/2 Yellow or Sweet Onion
• 1/2 Red or Orange Pepper
• 1/3 cup Shredded Cheese
• 4 Eggs
• 1/2 lb Sausage Chorizo is my favorite option, but bacon and regular breakfast sausage are also delicious.
• 2 Tablespoons milk or cream (1 per omelet)
• 1/4 Teaspoon Black Pepper (1/8 per omelet)
• 2 Tablespoons Butter Make sure to melt enough in the pan before the eggs to make sure the omelet doesn't stick!
• 4 Tablespoons Sun-dried Tomato Cream Cheese

Cuisine American, French Keyword Breakfast, Cheese, Eggs Prep Time 20 Minutes Cook Time 20 Minutes Servings People Ingredients 1/2 Yellow or Sweet Onion 1/2 Red or Orange Pepper 1/3 cup Shredded Cheese 4 Eggs 1/2 lb Sausage Chorizo is my favorite option, but bacon and regular breakfast sausage are also delicious. 2 Tablespoons milk or cream (1 per omelet) 1/4 Teaspoon Black Pepper (1/8 per omelet) 2 Tablespoons Butter Make sure to melt enough in the pan before the eggs to make sure the omelet doesn't stick! 4 Tablespoons Sun-dried Tomato Cream Cheese

Instructions

Filling

1. Chop the peppers and onions into 1cm chunks. Pan fry with 1/2 tablespoon of butter until the onions are becoming caramelized and the peppers are getting soft. Remove from pan and set aside.

   
2. Cook the meat in the same pan until it is fully cooked. While meat is cooking prepare the eggs. Remove from pan and set aside.

Eggs

1. Crack 2 eggs into a cup. Add 1 Tablespoon of milk and 1/8 teaspoon of black pepper. Whip until well scrambled.
2. Melt 1/2 Tablespoon of butter in a medium sized skillet. Once the pan is hot pour in the egg mixture and rotate the pan until the egg coats the bottom in a nice circle. Let the egg start cooking on medium-low heat.
3. Once the eggs start cooking sprinkle shredded cheese over the eggs.
4. Add the sun-dried tomato cream cheese, placing it in a thin row down the middle of the egg circle. Its sticky so I usually use a spoon and my finger to get it in a line.
5. Place a lid on the pan and let the egg cook for 1-2 minutes until the egg isn't liquid anymore and the cheese starts to melt.
6. Add the veggies and the meat along the same line down the middle of the egg as the cream cheese. Replace the lid and cook for another minute or two, until the egg is fully cooked and no longer runny.
7. To fold the omelet, start on one side and slide your spatula under the egg, making sure it is not stuck to the pan. Fold one half of the egg over the filling and then do the same with the other side. This and getting it out of the pan is the hardest part because it's really easy to break the egg! Even if you break it, it will still be delicious.
8. Once you have the sides folded make sure the egg is loose in the middle and slide the omelet out of the pan onto your plate and enjoy!

Recipe Notes

Total Recipe Cost: $3.72