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Baked Corn And Tomato Omelette

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  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

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: 
Side Dish
Lacto Ovo Vegetarian

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 317 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 886.4 mg36.9%

Total Carbohydrates 41 g13.6%

Dietary Fiber 5.5 g22%

Sugars 14.2 g

Protein 18 g35.3%

Vitamin A 61.8% Vitamin C 133.9%

Calcium 11.1% Iron 21.8%

*Based on a 2000 Calorie diet

Baked Corn And Tomato Omelette Recipe