Corn Omelet

RECIPE INGREDIENTS (Corn Omelet Makes 1 omelet)
1 slice turkey bacon
2 eggs
1 tablespoon milk
1⁄2 cup cooked corn kernels
Salt and pepper to taste
2 teaspoons butter
1 tablespoon fresh, chopped dill or 1⁄2
teaspoon dried
1 ounce goat cheese

COOKING DIRECTION (Corn Omelet)

Cook turkey bacon in the microwave according to package directions. Let cool and then crumble.

Whisk together eggs and milk. Add the corn and season with salt and pepper. Heat a skillet over high heat. Melt the butter and let it sizzle for a moment and then, before it browns, add the egg mixture.

As the mixture begins to cook, after about a minute, use a spatula to pull the edges way from the sides of the pan, letting the raw egg run underneath the cooked. When the eggs are nearly set, distribute the bacon crumbles over half the omelet and sprinkle with the dill and goat cheese. Fold the omelet in half and cook for just a moment more. (The eggs will continue to cook, so don’t let them stay in the pan too long.) Slide onto a plate and serve.

TD&N Nutrient Analysis: Calories: 447; Total Fat: 30 g; Saturated Fat: 15 g; Polyunsaturated Fat: 3 g; Monounsaturated Fat: 9 g; Cholesterol: 476 mg; Sodium: 521 mg; Carbohydrates: 23 g; Fiber: 2 g; Protein: 25 g