Created by ForeverMama on December 9, 2019
Step 1: Warm roasted pepper in a small pan.
Step 2: Beat the eggs with the milk and a pinch of salt and pepper. Heat a 7 or 8-inch nonstick or omelette pan over low heat. Melt the butter in the pan and swirl to coat the bottom of the pan.
Step 3: Pour in the egg mixture and carefully lift the edges of the omelette as the eggs begin to cook, to allow the uncooked portion to flow underneath. Continue for 3 or 4 minutes, shaking the pan occasionally to make sure the eggs do not stick. The eggs should be moist and soft and not browned on the bottom.
Step 4: When the eggs are almost set, add the peppers and the Herbed Cream Cheese in a strip just off center of the omelette. Fold one-third of the omelette over the filling, then fold over the other third to make a flat cigar shape.
Step 5: Turn out onto a warm plate, sprinkle with parsley, and serve immediately.
Step 6: Beat cream cheese in a bowl until softened. Beat in cream until smooth. Stir in the scallion, parsley, herbs, salt, and pepper. Cover and refrigerate until needed.