Creamy Chicken and Garden Vegetable Omelet Recipe

I love omelets--but, rarely make them in favor of one pan frittatas or quiche dishes.  Omelets for five people take a bit more effort than my usual weekday mornings allow.  However, weekend brunch gives me a little more time to put together my latest week's leftover pieces of "this and that" into a yummy breakfast.  This week, one piece of leftover, grilled chicken, random fresh vegetables, and a container of Philadelphia Cream Cheese Garden Vegetable spread came together quite well in this Creamy Chicken and Garden Vegetable Omelet Recipe.

Ingredients for Creamy Chicken and Garden Vegetable Omelets
Creamy Chicken & Garden Vegetable Filling
1 tsp. Olive Oil
1 tsp. Butter
4 oz. Grilled Chicken Breast, chopped (I used a leftover chicken breast grilled with Lawry's Garlic and Herb Marinade)
1/3 c. Yellow Onion, chopped
4 oz. White Mushrooms, chopped
1/3 c. Black Olives, chopped
2 c. Fresh Spinach, torn with stems removed
4 oz. Garden Vegetable Philadelphia Cream Cheese
1/8 tsp. Ground Black Pepper
1/2 tsp. Mrs. Dash Table Blend Seasoning

Egg Mixture Ingredients
For convenience sake, I generally make two 3-egg omelets for my family of five and we split them.  The filling is enough for two, stuffed 3-egg omelets or four two-egg omelets.
For each omelet, use:
3 Eggs
1/4 c. Milk
A dash of Mrs. Dash Table Blend Seasoning

Tsp. Butter or Margarine

Instructions for Creamy Chicken and Garden Vegetable Omelet Recipe
Prepare the Creamy Chicken and Vegetable filling.  Heat butter and olive oil in a large skillet.  Add the onions and saute until they are translucent.  Add the chicken, olives, and mushrooms.  Saute for 2-4 minutes.  Add the spinach and continue to cook until the spinach wilts.  Add the seasoning and remove from heat.  Stir in the Garden Vegetable Philadelphia Cream Cheese until it is melted and well combined with the chicken mixture.  Set aside.

Cook the omelets.  Melt butter or margarine in a nonstick skillet or omelet pan.  Combine the eggs, milk and seasoning in a small mixing bowl.  Whisk thoroughly.  Pour the egg mixture into the preheated pan.  Allow the egg mixture to remain untouched in the skillet until the bottom begins to set up.  Begin gently pushing the edges of the egg mixture toward the center, tilting the pan to allow runny egg to fill in the edges and underneath to allow the egg to set up and form a flat, egg pancake.  At this point, you may opt to flip the egg over to allow the other side to cook--or simply add the filling to half of the omelet and fold over to cover the filling.

Carefully remove omelet from pan and serve.  Gently move the omelet to the serving plates.  As I said, we cut the large omelets into smaller servings and serve with buttered toast.