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Ingredients (makes 3)
½ cup chopped sweet red
and/or green pepper
½ cup water, divided use
1 (8.5-ounce) can cream-style corn
1 (4-ounce) can chopped green chillies
2 tablespoons finely chopped green onion with tops
3/4 teaspoon garlic powder
6 large eggs
1 tablespoon butter or vegetable oil OR cooking spray
3/4 cup prepared taco sauce
Fresh cilantro leaves, optional
In small saucepan, combine pepper and 2 tablespoons of the water.
Cover and cook over medium heat, stirring occasionally, until pepper
is tender, about 4 to 5 minutes. Add corn, chillies, onion and
garlic powder. Cook, stirring occasionally, until heated through.
Keep warm.
In small bowl, beat together eggs and remaining water until blended.
For each omelette, heat 1 teaspoon of the butter in 7 to 10-inch
omelette pan over medium-high heat until just hot enough to sizzle a
drop of water. Pour in 1/2 cup of the egg mixture. With an inverted
pancake turner, carefully push cooked portions at edges toward
centre so uncooked portions can reach hot pan surface, tilting pan
and moving cooked portions as necessary. When top is thickened and
no visible liquid egg remains, spoon ½ cup of the reserved corn
mixture across centre of omelette. With pancake turner, fold sides
of omelette over corn mixture. Slide from pan onto plate. Spoon on ¼
cup of the taco sauce. Garnish with cilantro leaves, if desired.
Repeat for remaining omelettes.
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