Creamy Cheese And Vegetable Omelet

• 4 Tbsp. margarine
• 1/4 c. chopped onion
• 2 Tbsp. diced green pepper
• 1/2 small garlic clove, minced
• 1/4 lb. mushrooms, thinly sliced
• 4 eggs
• 2 Tbsp. water
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 oz. cream cheese, cut into small pieces
• 1/2 c. Monterey Jack or Cheddar cheese

1. In a 10-inch skillet with sloped sides, melt 1 tablespoon margarine over medium heat.
2. Add onion, green pepper and garlic. Cook 5 minutes or until vegetables are tender.
3. Add mushrooms; cook 2 minutes, until tender.
4. Remove vegetables from skillet. Drain on paper towels.
5. In bowl, mix egg with fork until blended. Stir in cream cheese, water, salt and pepper. Heat skillet over high; add remaining margarine and melt.
6. Pour in egg mixture. When eggs are set, add cheese.
7. Remove from heat; spoon vegetables over cheese.
8. Fold and serve.

margarine, onion, green pepper, garlic, mushrooms, eggs, water, salt, pepper, cream cheese, monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508770 (may not work)