This easy micro-cooked Mexican-style omelet makes a quick and satisfying meal anytime of the day.
1 cup corn kernels
2 tablespoons diced mild green chiles
1/8 teaspoon chili powder
1/2 cup chopped tomato, drained
4 large eggs
1/4 cup water
1 teaspoon butter or cooking oil or cooking spray
1/4 cup shredded cheddar cheese - divided use
Sliced pitted ripe olives (optional)
Cilantro sprigs (optional)
- In small bowl, stir together corn, chilies, chili powder and tomato. Cover and cook on full power until hot, about 1 minute 15 seconds. Cover and set aside.
- In 9-inch pie plate, heat butter on full power until melted, about 45 seconds. Tilt pan to coat bottom evenly with butter. Set aside.
- In small bowl, beat together eggs and water.
- For each omelet, pour 1/2 cup of the egg mixture into plate. Cover tightly with plastic wrap. Cook on full power 2 to 3 minutes, rotating 1/4 turn every 30 seconds. Do not stir. When top is thickened and no visible liquid egg remains, fill with 1/2 cup reserved corn mixture and 1 tablespoon cheese. Fold omelet in half and slide onto serving plate. Top with 1/4 cup of the corn mixture and 1 tablespoon of the cheese. Garnish with olives and cilantro, if desired. Repeat with remaining ingredients.
Makes 2 servings.
Recipe and photograph provided courtesy of the American Egg Board.