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Baked Corn And Tomato Omelette Recipe
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Oregano leaves||1 Dash|
|Canned cream style corn||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Teaspoon|
Serving size: Complete recipe
Calories 317 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 886.4 mg36.9%
Total Carbohydrates 41 g13.6%
Dietary Fiber 5.5 g22%
Sugars 14.2 g
Protein 18 g35.3%
Vitamin A 61.8% Vitamin C 133.9%
Calcium 11.1% Iron 21.8%
*Based on a 2000 Calorie diet
Cook over low heat, stirring occasionally, about 10 minutes or until mixture has thickened; set aside.
In bowl combine eggs with corn and beat.
Spray an 8-inch skillet that has an ovenproof or removable handle with nonstick cooking spray; heat.
Pour egg mixture into skillet.
Cook, stirring slightly as eggs begin to set.
When bottom is set but surface is still creamy, spread tomato sauce mixture over eggs, leaving a 1-inch edge uncovered all the way around.
Sprinkle egg border with pars ley.
Preheat oven to 350°F.
Transfer skillet to oven and bake 10 to 12 minutes or until eggs are completely set.
Slide onto serving platter.