- 1 cup corn kernels (cut from 2 ears)
- 1 can (7 to 8 3/4 oz.) whole corn, drained (if fresh corn is not available)
- 2 tablespoons chopped green chilies
- 1/8 teaspoon chili powder
- 1/2 cup chopped tomato, drained
- 4 NestFresh Eggs
- 1/4 cup water
- 1 teaspoon butter or cooking oil or cooking spray
- 1/4 cup (2 oz.) shredded reduced-fat cheddar cheese, divided
- 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 and 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.
Nutrition Information per servings: none available
Notes:Think that there is no way you can cook up a perfect omelet? Think again. Omelets are quick and easy and inexpensive. What more could you ask for? Making omelets for 3 is simple. Just keep in mind that you need 2 eggs and 2 tablespoons of water for each omelet. So for 3 omelets, beat together 6 eggs and 6 tablespoons of water until blended. For each omelet, place a 1 10-inch omelet pan or skillet over medium heat. Put in 1 tablespoon of butter and let the pan get hot enough to sizzle a drop of water. Pour in 1/2 cup of egg mixture, and with an inverted pancake turner, carefully push cooked portions at edges toward the center so uncooked portions can reach the hot pan surface. Tilt and move the pan as necessary. When the top is thickened and no visible liquid egg remains, fill half of the omelet and then fold.