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When purchasing, it's key to find those that are perfectly ripe. Choose melons that feel heavy for their size. Avoid any that have soft spots or are shriveled. When ripe, cantaloupe and honeydew will yield slightly when pressed at the blossom end and their aroma will be sweet and perfumy. Watermelon should sound hollow when thumped on the side and the rind should be dull, evenly colored and just barely yield to pressure.
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Yield: 4 to 6 servings
[edit] Ingredients
- 1 can (11 oz.) Mexicali corn or 1 1/3 cups kernel corn
- Cooking spray
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1/2 cup chopped sweet red and/or green pepper
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- 6 eggs
- 1 to 2 teaspoons garlic powder
- 1 to 2 teaspoons hot pepper sauce
- salsa or taco sauce, optional
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[edit] Directions
- Drain corn, reserving liquid. If necessary, add water to make 1/3 cup.
- Evenly coat 10‑inch omelet pan or skillet with oven-proof handle with spray. Add drained corn, beans and pepper. Cover and cook over medium heat until peppers are soft, about 5 to 7 minutes.
- In medium bowl, beat together eggs, reserved corn liquid, garlic powder and pepper sauce until blended. Pour over vegetables.
- Cover and cook over medium heat until eggs are almost set, about 8 to 10 minutes.
- Broil about 6 inches from heat until eggs are completely set and lightly browned, about 1 to 2 minutes.
- Cut into wedges and serve from pan, or slide from pan onto serving platter, or invert onto platter.
- Optional: Dollop with salsa or taco sauce.
To make skillet or omelet pan handle oven-proof, wrap handle completely with aluminum foil.
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