A moist and fluffy, Southwestern omelet filled with a peppery creamed corn filling and served topped with salsa.
1/2 cup chopped sweet red and/or green pepper
1/2 cup water - divided use
1 (8.5-ounce) can cream-style corn
1 (4-ounce) can chopped green chiles
2 tablespoons finely chopped green onion with tops
3/4 teaspoon garlic powder
6 large eggs
1 tablespoon butter or vegetable oil or cooking spray
3/4 cup tomato-based salsa
Fresh cilantro leaves (optional)
- In small saucepan, combine sweet pepper and 2 tablespoons of the water. Cover and cook over medium heat, stirring occasionally, until pepper is tender, about 4 to 5 minutes. Add corn, chiles, onion and garlic powder. Cook, stirring occasionally, until heated through. Keep warm.
- In small bowl, beat together eggs and remaining water until blended. For each omelet, heat 1 teaspoon of the butter in 7 to 10-inch omelet pan over medium-high heat until just hot enough to sizzle a drop of water. Pour in 1/2 cup of the egg mixture. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary. When top is thickened and no visible liquid egg remains, spoon 1/2 cup of the reserved corn mixture across center of omelet. With pancake turner, fold sides of omelet over corn mixture. Slide from pan onto plate.
- Spoon on 1/4 cup of the taco sauce. Garnish with cilantro leaves, if desired. Repeat for remaining omelets.
Makes 3 servings.
Recipe and photograph provided courtesy of the American Egg Board.