Sun-Dried Tomato & Cream Cheese Omelet

• 1 loaf PHILADELPHIA Original Cream Cheese , softened
• 1-1/2 qt. frozen chopped spinach, thawed, drained
• 3 cups sun-dried tomatoes, rehydrated, chopped
• 12 doz. eggs
• - salt
• - black pepper
• as needed butter

1. Mix cream cheese, spinach and tomatoes until well blended.
2. Beat eggs until foamy.
3. Season with salt and pepper to taste.
4. For each serving: Pour 3/4 cup of the egg mixture into skillet greased with butter.
5. Cook until egg mixture is set but top is still moist.
6. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
7. Top 1/2 of the omelet with 3 Tbsp.
8. of the spinach mixture.
9. Cook an additional 30 seconds.
10. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half.
11. Slide onto serving plate.
12. Serve immediately.

philadelphia original cream cheese, tomatoes, eggs, salt, black pepper, butter

Taken from www.kraftrecipes.com/recipes/sun-dried-tomato-cream-cheese-omelet-97223.aspx (may not work)