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1 cup corn kernels (cut from 2 ears) or l can (7 to 8 3/4 oz.) whole kernel corn, drained |
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2 tablespoons chopped green chilies |
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1/8 teaspoon chili powder |
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1/2 cup chopped tomato, drained |
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4 eggs |
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1/4 cup water |
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1 teaspoon buter or cooking oil OR cooking spray |
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1/4 cup (2 oz.) shredded reduced-fat cheddar cheese, divided |
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Sliced pitted ripe olives, optional |
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Cilantro sprigs, optional |
In small bowl, stir together corn, chilies, chili powder and tomato. Cover and cook on full power until hot, about 1 minute 15 seconds. Cover and set aside.
In 9-inch pie plate, heat butter on full power until melted, about 45 seconds. Tilt pan to coat bottom evenly with butter. Set aside. In small bowl, beat together eggs and water. For each omelet, pour 1/2 cup of the egg mixture into plate. Cover tightly with plastic wrap. Cook on full power 2 to 3 minutes, rotating 1/4 turn every 30 seconds. Do not stir. When top is thickened and no visible liquid egg remains, fill with 1/2 cup reserved corn mixture and 1 tablespoon cheese. Fold omelet in half and slide onto serving plate. Top with 1/4 cup of the corn mixture and 1 tablespoon of the cheese. Garnish with olives and cilantro, if desired. Repeat with remaining ingredients. |
