Fiesta-In-A-Flash Omelet

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Fiesta-In-A-Flash Omelet

 

1 cup corn kernels

2 tablespoons chopped green chilies

1/8 teaspoon chili powder

1/2 cup chopped tomato, drained

4 large eggs or substitute

1/4 cup water

1 teaspoon butter or cooking oil or cooking spray

1/4 cup shredded reduced-fat cheddar cheese or chjeese of choice, divided use

sliced pitted ripe olives, optional

cilantro sprigs, optional

 

In small bowl, stir together corn, chilies, chili powder and tomato. Cover and

cook on full power until hot, about 1 minute 15 seconds. Cover and set aside.

In 9-inch pie plate, heat butter on full power until melted, about 45 seconds.

Tilt pan to coat bottom evenly with butter. Set aside. In small bowl, beat

together eggs and water. For each omelet, pour 1/2 cup of the egg mixture into

plate. Cover tightly with plastic wrap. Cook on full power 2 to 3 minutes,

rotating 1/4 turn every 30 seconds. Do not stir. When top is thickened and no

visible liquid egg remains, fill with 1/2 cup reserved corn mixture and 1

tablespoon cheese. Fold omelet in half and slide onto serving plate. Top with

1/4 cup of the corn mixture and 1 tablespoon of the cheese. Garnish with olives

and cilantro, if desired. Repeat with remaining ingredients.

Makes 2 servings.