Baked Corn and Tomato Omelet Recipe

Name: Baked Corn and Tomato Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup tomato sauce; ½ cup diced celery; ¼ cup diced red bell pepper; 1 teaspoon prepared mustard; 1 teaspoon lemon juice; ⅛ teaspoon salt; 1 dash oregano; 1 dash pepper; 2 eggs; ½ cup canned cream-style corn; 1 teaspoon chopped fresh parsley

Servings: persons

1
Combine the first 7 ingredients in sml skillet.
2
Cook over low heat, stirring occasionally, about 10 minutes or until mixture has thickened; set aside.
3
In bowl, combine eggs with corn and beat.
4
Spray an 8-inch skillet that has an ovenproof or removable handle with nonstick cooking spray; heat.
5
Pour egg mixture into skillet.
6
Cook, stirring slightly as eggs begin to set.
7
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.
8
Sprinkle egg border with parsley.
9
Preheat oven to 350 degrees.
10
Transfer skillet to oven and bake 10 to 12 minutes or until eggs are completely set.
11
Slide onto serving platter.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup tomato sauce, ½ cup diced celery, ¼ cup diced red bell pepper, 1 teaspoon prepared mustard, and more.

Yes, Baked Corn and Tomato Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Corn and Tomato Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions