Cream Cheese & Tomato Omelet 6 eggs
1/4 cup cream
salt
black pepper
1/4 cup butter
6 ounces cream cheese -- cubed
2 whole fresh tomatoes -- peeled, seeded, chop
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 cheese over
top. Fold in half. When bottom is brown, flip over and brown other side