Omelet piquant
Omelet piquant recipe in the egg category
Recipe ingredients:
- 1/2 cup chopped sweet red and/or green pepper
- 1/2 cup water, divided
- 1 can, 8.5 ounces, cream style corn
- 1 can, 4 ounces, chopped green chilies
- 2 tablespoons finely chopped green onion with tops
- 3/4 teaspoon garlic powder
- 6 eggs
- 1 tablespoon butter or cooking oil or cooking spray
- 3/4 cup prepared taco sauce
- Fresh cilantro leaves, optional
Recipe method:
- 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, chilies, 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 omelet, heat 1 teaspoon of the butter in 7 to 10 inch omelet 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 center 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 1/2 cup of the reserved corn mixture across center of omelet.
- With pancake turner, fold sides of omelet over corn mixture.
- Slide from pan onto plate.
- Spoon on 1/4 cup of the taco sauce.
- Garnish with cilantro leaves, if desired.
- Repeat for remaining omelets.
Tags: omelet, piquant, recipe, egg, recipes, cooking