Baked Corn And Tomato Omelette
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Teaspoon|
|Lemon juice||1 Teaspoon|
|Oregano leaves||1 Dash|
|Canned cream style corn||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Teaspoon|
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.