- 8 NestFresh Eggs
- 2 Tablespoons butter or cooking spray
- 1/2 Cup skim or low fat milk
- 1/2 Teaspoon salt (optional)
- 2 Tablespoons onion, chopped
- 1/4 Cup green bell pepper, chopped
- 1-1/2 Cups kernel corn
Instructions
In 10-inch omelet pan or skillet over medium heat, cook corn, peppers and onion in butter until tender. Meanwhile in large bowl beat together eggs and milk with salt, if using, until blended. Pour over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains.
Nutrition Information per servings: Calories 270, Protein 7g, Carbohydrate 7g, Saturated Fat 7g, Total Fat 7g, Cholesterol 226mg, Sodium 295mg
Servings: 8
