Ingredients Jump to Instructions ↓

  1. 1 tbsp. cornstarch

  2. 1/4 tsp. salt

  3. 1/4 tsp. pepper

  4. 1/2 cup milk

  5. 4 large eggs, separated

  6. 1/4 tsp. cream of tartar

  7. 238 g can kernel corn, drained

  8. 1 cup shredded Colby cheese

  9. 224 g can tomato sauce

  10. 2 tbsp. canned diced green chiles, drained

  11. 4 drops Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Stir together cornstarch, salt, pepper and milk in a small saucepan and heat to a boil, stirring. Reduce heat and cook, stirring frequently, until mixture is thickened. Remove pan from the heat and set aside. Beat egg yolks in a medium bowl until thick and lemon colored. Beat in cornstarch mixture. Place a 10 inch ovenproof skillet in the oven for about 5 minutes to heat. Meanwhile, beat egg whites in a medium bowl until foamy. Add cream of tartar and beat to stiff peaks. Fold beaten whites into yolk mixture, then fold in corn kernels. Pour egg mixture into the hot skillet, tilting pan to coat the bottom. Bake the omelet about 20 minutes until puffed and browned. Sprinkle Colby cheese over omelet and bake 1 minute until cheese melts. Meanwhile, combine tomato sauce, diced chiles and Tabasco sauce in a small saucepan. Cook over medium heat, stirring frequently, until heated through. Cut baked omelet into 6 wedges. Top each wedge with about 2 tbsp. sauce and serve immediately.


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