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Corn Tomato Omelet with Fresh Parsley




Source of Recipe


From Miavita


Recipe Introduction


This is a classic omelet prepared without egg yolks. For a change, substitute the vegetables of your choice. To spice it up, add 1 or 2 minced jalapeño peppers along with the other vegetables. Serve with fresh fruit and fat-free toast and jelly


List of Ingredients




24 cups fat-free egg product
1/8 teaspoon sea salt
- - Black pepper to taste
2 - ears fresh corn
1/2 - bunch chopped fresh parsley
2 - vine-ripened tomatoes, diced small
8 ounces fat-free mozzarella-style soy cheese, grated by hand (about 1 cup)
- - Canola oil cooking spray


Recipe



1 Place egg whites in a bowl and season with salt and pepper. Beat slightly.
2 Bring a pot of water to a boil and blanch corn for 2 minutes.
3 Strip kernels from cobs with a serrated knife and set aside. Preheat broiler.
4 Lightly spray an ovenproof nonstick omelet pan with cooking spray and place over medium heat. Pour 1/6 of the egg mixture (about 1/2 cup) into the pan and scramble with a rubber spatula until egg is almost solid, about 90 seconds.
5 Press on the egg with a spatula to flatten out like a tortilla. Place 1/6 of the corn kernels, 1/6 of the cheese, 1/6 of the tomatoes and 1/6 of the parsley over half of the omelet.
6 Place under broiler until cheese is melted, about 30 seconds. Fold over and roll onto a plate. Repeat 5 times. Serve with fresh fruit and toast.