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Cream Cheese and Tomato Omelet


6 Eggs
1/4 c Cream
Black pepper
1/4 c Butter
6 oz 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.

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