Baked Corn And Tomato Omelette Recipe
Ingredients
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Red bell pepper | 1/4 Cup (16 tbs), diced | |
| Prepared mustard | 1 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Dash each oregano leaves and pepper | ||
| Eggs | 2 | |
| 1/2 cup canned cream-style corn | ||
| Parsley | 1 Teaspoon, chopped | |
Directions
Combine tomato sauce, celery, red pepper, mustard, lemon juice, salt, oregano, and pepper in small skillet.
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.
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.
Chef
