Baked Corn and Tomato Omelet
- Combine the first 7 ingredients in sml skillet. Cook over low heat, stirring occasionally, about 10 minutes or until mixture has thickened; set aside.
- In bowl, combine eggs with corn and beat. Spray an 8-inch skillet that has an ovenproof or removable handle with nonstick cooking spray; heat. Pour egg mixture into skillet. Cook, stirring slightly as eggs begin to set.
- When bottom is set but surface is still creamy, spread tomato sauce mixture over eggs, leaving a 1-inch edge uncovered all the way around. Sprinkle egg border with parsley. Preheat oven to 350 degrees.
- Transfer skillet to oven and bake 10 to 12 minutes or until eggs are completely set. Slide onto serving platter.