Wilcox Fiesta in a Flash Omlet
(2 Servings)
This 
microwave omelet cooks in a flash and is especially tender and delicately colored.
- 1 cup corn kernels
- 2 tablespoons chopped green chilllies
- 1/8 teaspoon chili powder
- 1/2 cup chopped tomato, drained
- 4 Wilcox premium quality eggs
- 1/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter, divided
- 1/2 cup shredded Cheddar Cheese
In small bowl, stir together corn, chilies and chili powder. Cover and cook on high until hot, about 1 1/4 minutes. Stir in tomato. Let stand, covered. In small bowl, beat together eggs, water, salt and pepper until blended. Set aside. For each omelet, in a nine inch pie plate, cook 1/2 T butter on high until melted, about 45 seconds. spread to coat bottom of plate. Pour about 1/2 cup egg mixture into plate. Cover tightly with plastic wrap. Cook on high about two minutes, rotating 1/4 turn every 30 seconds. Do not stir. When center is set but still moist, fill with 1/2 cup reserved corn mixture and about 2 tablespoons of cheese. With pancake turner, fold omelet in half or roll and slide from plate onto serving dish. Top with additional 1/4 cup corn mixture and two tablespoons cheese.
**To cook corn on the cob in the microwave, leave in husk and cook on full power for three minutes per ear. Let stand three minutes.