Baked Corn And Tomato Omelet

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 cup tomato sauce
• 1/2 cup diced celery
• 1/4 cup diced red bell pepper
• 1 teaspoon prepared mustard
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1 dash oregano
• 1 dash pepper
• 2 eggs
• 1/2 cup canned cream-style corn
• 1 teaspoon chopped fresh parsley

Recipe

• 1 combine the first 7 ingredients in sml skillet. cook over low heat, stirring occasionally, about 10 minutes or until mixture has thickened; set aside.
• 2 in bowl, combine eggs with corn and beat. spray an 8-inch skillet that has an ovenproof or removable handle with nonstick cooking spray; heat. pour egg mixture into skillet. cook, stirring slightly as eggs begin to set.
• 3 when bottom is set but surface is still creamy, spread tomato sauce mixture over eggs, leaving a 1-inch edge uncovered all the way around. sprinkle egg border with parsley. preheat oven to 350 degrees.
• 4 transfer skillet to oven and bake 10 to 12 minutes or until eggs are completely set. slide onto serving platter.