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Food & Drink
What you need
1/4 cup PHILADELPHIA Cream Cheese Spread
1 Tbsp. plus 2 tsp. milk, divided
1/2 avocado, cut into 8 slices, divided
1 Tbsp. oil
1/4 cup chopped onions
1/4 cup chopped green peppers
1 plum tomato, seeded, chopped
2 whole eggs
2 egg whites
1 Tbsp. chopped fresh parsley
Mix cream cheese spread and 1 Tbsp. milk until blended. Mash 3 avocado slices in small bowl. Add 2 Tbsp. cream cheese mixture and remaining milk; mix well.
Heat oil in medium nonstick skillet on medium heat. Add onions and peppers; cook 2 min., stirring occasionally. Add tomatoes; stir. Cook 1 min. Remove from skillet; cover to keep warm.
Whisk whole eggs, egg whites and remaining cream cheese mixture until blended; pour into skillet. Cook 3 to 4 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist; top with onion mixture and 4 of the remaining avocado slices.
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto plate; cut in half. Cut remaining avocado slice in half. Top each serving with avocado sauce, parsley and 1 avocado piece.