Baked Corn and Tomato Omelet |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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From Weight Watchers: 365-day Menu Cookbook. Makes 2 servings. Ingredients:
1/2 cup tomato sauce |
1/2 cup diced celery |
1/4 cup diced red bell pepper |
1 teaspoon prepared mustard |
1 teaspoon lemon juice |
1/8 teaspoon salt |
1 dash oregano |
1 dash pepper |
2 eggs |
1/2 cup canned cream-style corn |
1 teaspoon chopped fresh parsley |
Directions:
1. Combine the first 7 ingredients in sml skillet. Cook over low heat, stirring occasionally, about 10 minutes or until mixture has thickened; set aside.
2. 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.
3. 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 parsley. Preheat oven to 350 degrees.
4. Transfer skillet to oven and bake 10 to 12 minutes or until eggs are completely set. Slide onto serving platter.
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