Ingredients

• 1/3  cup tub-style cream cheese
• 3  tablespoons shredded cheddar cheese or crumbled blue cheese
• 3  pears or apples, peeled and thinly sliced
• 1  tablespoon margarine or butter
• 1  tablespoon sugar
• 2  tablespoons margarine or butter
• 12  eggs
• 1/4  cup water
• 1/2  teaspoon salt
• 1/8  teaspoon pepper
• 1/4  cup chopped pecans
•   Orange slices (optional)
•   Celery leaves or parsley sprigs (optional)

Directions

1. Preheat oven to 400 degrees F. In a small bowl combine cream cheese and cheddar or blue cheese; set aside.

2. In a large skillet cook pears or apples in the 1 tablespoon margarine or butter about 5 minutes or until tender. Stir in sugar; cook and stir about 1 minute or until sugar is dissolved. Set aside.

3. Place the 2 tablespoons margarine or butter in a 15x10x1-inch baking pan. Place in oven for 2 minutes to melt margarine.

4. In a mixing bowl combine eggs, water, salt, and pepper. Using a fork or a rotary beater, beat until combined but not frothy. Tilt hot margarine in the pan to thoroughly coat pan. Place the pan on oven rack. Carefully pour egg mixture into the pan. Bake about 7 minutes or until eggs are set but still have a glossy surface.

5. Meanwhile, reheat filling if necessary. Cut omelet into 6 squares (about 5x5 inches). Remove each omelet using a large spatula; invert omelet squares onto warm serving plates. Spoon some filling on half of each omelet; fold the other half over filling, forming a triangle or a rectangle. Sprinkle with pecans. If desired, garnish with orange slices and celery leaves or parsley sprigs. Makes 6 servings.