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Browning the omelet gives it a wonderful toasted flavor.

Victoria Riccardi
Recipe by Cooking Light April 2007

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine corn and eggs in a small bowl, stirring with a whisk; pour into pan. Loosen omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. (Mixture will puff and bubble.) Cook 2 minutes or until browned on bottom. Cut omelet into quarters, using a spatula. Turn each quarter over; cook until set.

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  • Transfer omelet to a cutting board; cut into 1-inch pieces.

  • Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 cup onion and mushrooms; sauté 4 minutes. Add Vegetarian Dashi and the remaining ingredients except green onions. Reduce heat; cook 4 minutes or until spinach wilts. Stir in omelet pieces. Garnish with green onions, if desired.

Nutrition Facts

397 calories; calories from fat 25%; fat 11.2g; saturated fat 2g; mono fat 5.4g; poly fat 2.5g; protein 18.8g; carbohydrates 59.7g; fiber 1.8g; cholesterol 240mg; iron 2.9mg; sodium 795mg; calcium 63mg.
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