This is a very colorful and omelet, the sweetness of the corn and carrot are perfectly balanced by the spice of the peppers.
What I used: serves 4
1 cup red/green peppers diced
1 cup fresh cilantro chopped finely
1 cup fresh grated carrot
1 cup corn
1 tsp of cilantro chopped
Salt and pepper to taste
Grated cheese (optional)
In a little saucepan, cook the corn with a pinch of salt and little water. Once they cook, add in the grated carrot, salt and pepper and sauté for less than a minute. Turn off the heat and set aside. Combine the chopped cilantro and peppers in another cup and set aside.
In a medium sized bowl, add all the eggs and beat them until they double in quantity.
Heat up a medium-large saucepan. When it starts to smoke, turn the heat to medium; grease the pan with some non stick cooking spray. Pour about ¾ cup of the beaten eggs. Turn the pan around, to make a wide omelet. Scoop about ½ cup of the carrot mixture and place it in the middle of the omelet. Sprinkle about ½ cup of the pepper and cilantro mixture around it. Add in the grated cheese. Cover and let cook until the egg cooks through and cheese melts. Flip one edge over the other to make it a semi circle. Serve hot. Enjoy!