- 4 NestFresh Eggs, beaten
- 1 Can (8.5oz) cream style corn
- 2 to 3 Teaspoons drained finely chopped jalapeno nacho slices
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon ground cumin
- 1 Teaspoon cooking oil
- 1/2 Cup bottled salsa
- 1/2 Cup (2oz) shredded Monterey Jack Cheese
In medium bowl, stir corn, jalapenos and seasonings into beaten eggs. In 10-inch omelet pan or skillet over high heat, heat oil until just hot enough to sizzle a drop of water. Pour in egg mixture. Reduce heat to medium. Cover and cook until eggs are almost set, about 8 to 10 minutes. Remove from heat. Drizzle with salsa and sprinkle with cheese. Cover and let stand until eggs are completely set and cheese is melted, about 5 minutes. Cut into wedges and serve from pan, or either slide from pan or invert onto serving platter.
Nutrition Information per servings: Calories 121, Protein 7g, Carbohydrates 9g, Saturated Fat 3g, Total Fat 7g, Cholesterol 154mg, Sodium 307 mg
Notes: Adjust the amount of jalapeno peppers and select a salsa to suit your own preference for spiciness for this easy-to-make dish.