Dilled Cream Cheese Mushroom Omelet

• 1-1/2 gal. mushrooms, sliced
• 1/4 cup dill weed
• 1 qt. Unsalted butter
• 100 each eggs, beaten
• salt
• black pepper
• 1-1/2 qt. PHILADELPHIA Original Cream Cheese, cubed

1. FOR ONE SERVING: Saute 1/2 cup mushrooms with 1/4 tsp.
2. dill weed in 1-1/2 Tbsp.
3. butter in 8-inch skillet on medium heat 2 minutes.
4. Remove mushrooms from skillet; set aside.
5. Add 2 eggs to skillet; season with salt and pepper to taste.
6. Cook until egg mixture is set but top is still moist.
7. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
8. Cover 1/2 of the omelet with 2 Tbsp.
9. cream cheese and cooked mushrooms.
10. Cook 1 minute or until cream cheese is melted.
11. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half.
12. Slide onto serving plate.
13. Serve immediately.

mushrooms, dill weed, butter, eggs, salt, black pepper, philadelphia original cream cheese

Taken from www.kraftrecipes.com/recipes/dilled-cream-cheese-mushroom-omelet-97340.aspx (may not work)