New Mexico Oven Omelette

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Oct. 12, 2011


Cornstarch 1 Tablespoon
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Skim milk 1/2 Cup (8 tbs)
Eggs 4 , separated
Vegetable cooking spray 1
Cream of tartar 1/4 Teaspoon
Whole kernel corn 1 Can (10 oz) , drained
Colby cheese 1 Cup (16 tbs) , shredded
Tomato sauce 1 Can (10 oz) , no salt added
Green chiles 2 Tablespoon , drained, chopped
Hot sauce 4 Drop



1) Preheat the oven to 350F. Coat a 10-inch ovenproof skillet with cooking spray.


2) In a small saucepan, add in cornstarch, salt, pepper and skim milk. Mix and allow the mixture to come to boil.

2) Turn down the heat and cook till the mixture thickens. Keep stirring often.

3) Take the pan off the flame.

4) In an electic mixer, beat the egg yolks for about 5 minutes till it becomes lemon in colour.

5) Add in the cornstarch mixture into the yolks. Beat well.

6) Place the skillet in the preheated oven for 4 minutes.

7) Meanwhile, beat the room temperature egg whites to a foamy texture. Add in the cream of tartar and beat to get stiff peaks.

8) Gently, fold in the egg yolk mixture. Add in the drained corn next.

9) Transfer the mixture to the preheated skillet. Bake for about 20 minutes till it puffs up and browns.

10) Sprinkle shredded Colby Cheese on top. Bake for a minute longer till the cheese melts.

11) In a small saucepan, add the tomato sauce, chilies and hot sauce. Cook on medium flame till well heated. Stir occasionally.


12) Slice the Omelet into 6 wedges. Place them in individual plates. Spoon about 2 tablespoons of sauce over each wedge. Serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 196Calories from Fat 102

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 318 mg13.25%

Total Carbohydrates 12 g4%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet