You are here

Baked Corn And Tomato Omelette

admin's picture
Ingredients
  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
  Salt 1⁄8 Teaspoon
  Oregano leaves 1 Dash
  Pepper 1 Dash
  Eggs 2
  Canned cream style corn 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Tomato

Rate It

Your rating: None
4.014705
Average: 4 (17 votes)