Shrimp-And-Vegetable Oven Omelet

• 3 dried tomatoes in oil
• 1 small onion, chopped
• 1/2 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 small zucchini, diced
• 1 (3 ounce) package cream cheese, softened
• 7 ounces vermicelli, cooked
• 2 cups chopped cooked shrimp
• 6 large eggs
• 3/4 cup shredded Parmesan cheese, divided
• 3/4 cup milk
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Drain tomatoes well, pressing between layers of paper towels; chop.
2. Saute onion, bell pepper, and garlic in hot oil in a nonstick 12-inch ovenproof skillet 5 minutes or until tender; add tomato and zucchini, and saute 3 minutes. Stir in cream cheese until melted. Add pasta; toss to coat.
3. Whisk together eggs, 1/2 cup Parmesan cheese, milk, and next 3 ingredients. Pour over pasta mixture in skillet.
4. Bake at 375u0b0 for 25 to 30 minutes or until set. Sprinkle with remaining 1/4 cup Parmesan cheese. Let stand 10 minutes before serving.

tomatoes, onion, red bell pepper, garlic, olive oil, zucchini, cream cheese, vermicelli, shrimp, eggs, parmesan cheese, milk, italian seasoning, salt, pepper

Taken from www.myrecipes.com/recipe/shrimp-and-vegetable-oven-omelet (may not work)