OMELET PIQUANT
Ingredients
- 0.5 cup chopped sweet red and/or green pepper
- 0.5 cup water, divided
- 1 can (8.5 oz.) cream-style corn
- 1 can (4 oz.) chopped green chilies
- 2 tbsp finely chopped green onion with tops
- 0.8 tsp garlic powder
- 6 each eggs
- 1 tbsp butter or cooking oil OR cooking spray
- 0.8 cup prepared taco sauce
Instructions
- 1
Fresh cilantro leaves, optional In small saucepan, combine pepper and 2 tablespoons of the water.
- 2
Cover and cook over medium heat, stirring occasionally, until pepper is tender, about 4 to 5 minutes.
- 3
Add corn, chilies, onion and garlic powder.
- 4
Cook, stirring occasionally, until heated through.
- 5
In small bowl, beat together eggs and remaining water until blended.
- 6
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.
- 7
Pour in 1/2 cup of the egg mixture.
- 8
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.
- 9
When top is thickened and no visible liquid egg remains, spoon 1/2 cup of the reserved corn mixture across center of omelet.
- 10
With pancake turner, fold sides of omelet over corn mixture.
- 11
Slide from pan onto plate.
- 12
Spoon on 1/4 cup of the taco sauce.
- 13
Garnish with cilantro leaves, if desired.
- 14
Repeat for remaining omelets.