1 to 1 1/2 cups kernel corn (cut fresh from cobs, thawed frozen or drained canned)
1/4 cup chopped green pepper
2 tablespoons chopped sweet red pepper or pimiento
2 tablespoons chopped onion
1 teaspoon to 2 tablespoons butter or cooking oil
1/2 cup skim or low-fat milk
1/2 teaspoon seasoned salt, optional
Green and/or sweet red pepper rings, optional
In 10-inch omelet pan or skillet over medium heat or hot coals, cook corn, peppers and
onion in butter until tender but not brown, about 5 to 7 minutes. Meanwhile, in large
bowl, beat together eggs and milk with salt, if desired, until blended. Pour over
vegetables. As mixture begins to set, gently draw an inverted pancake turner completely
across bottom and sides of pan, forming large soft curds. Continue until eggs are
thickened and no visible liquid egg remains.
Do not stir constantly.
Garnish with green and/or sweet red pepper rings, optional