1/4 cup Stonewall Kitchen Roasted Vegetable Bruschetta Spread
1/4 cup tomato, diced
1/2 cup cheddar cheese, shredded
2 tablespoons fresh parsley or basil, chopped
In a medium size bowl whisk together the eggs, milk or water, salt and pepper.
Melt 2-tablespoon butter in a 10-inch skillet. Add the sliced onions and cook over medium heat until onions are golden and caramelized. About 20-30 minutes, reduce heat if onions are getting too brown too fast. Remove onions from pan and set aside.
Heat remaining 1-tablespoon butter to skillet over medium heat. Add egg mixture. Cook without stirring until eggs begin to set. Add Roasted Vegetable Bruschetta Spread, cheese, onion, tomatoes and herb to one half of the omelet. Cover skillet with a lid and cook until cheese is melted and eggs are set, about 2 minutes.
Slide a large spatula under omelet to loosen. Fold in half and turn out on platter. Serve.