1/2 cup chopped sweet red or green peppers
1/2 cup water, divided
1 can (8.S oz.) cream-style corn
1 can (4 oz.) chopped green chilies
2 tablespoons minced green onions with tops
3/4 teaspoon garlic powder
1 tablespoon butter, divided
3/4 cup taco sauce, divided
In small saucepan, stir together peppers and 2 tablespoons of the water. Cover and cook over medium heat, stirring occasionally, until tender, about 4 to 5 minutes. Stir in remaining vegetables and garlic powder. Cook until heated through. Keep warm.
In medium bowl, beat together eggs and the remaining water until blended. For each omelet, heat 1 teaspoon of the butter in 10-inch omelet pan or skillet over medium heat until just hot enough to sizzle a drop of water. Pour in 1/2 cup of the egg mixture Mixture should set immediately late at edges, With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. When top is thickened and no visible liquid egg remains, spoon 1/2 cup reserved hot corn filling down the center of the omelet With pancake turner, fold sides of omelet over filling. Gently slide onto plate Top with 1/4 cup of the taco sauce. Repeat with remaining omelets.
Nutritional information per serving of 113 recipe using red peppers: Calories 282, Protein 15 g, Carbohydrates 26 g, Total Fat 14 g, Cholesterol 435 mg, Sodium 1,066 mg.
Copyright 2001 American Egg Board
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