Cream Cheese and Tomato Omelet
1/4 cup cream
1/4 cup butter
6 ounces cream cheese, cubed
2 whole fresh tomatoes, peeled, seeded, chop
Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and cheese over top. Fold in half. When bottom is brown, flip over and brown other side.