Corn, Spinach and Cheddar Cheese Omelet
- Vegetable cooking spray
- 7 ounces fresh baby spinach
- 1 cup frozen corn, thawed
- 16 ounces shredded Cheddar cheese
- 6 eggs, divided
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Pour 1 cup frozen corn into 4-cup measure. Cover with plastic wrap and microwave for 3 minutes. Pierce spinach bag several times and cook on high power in microwave for 1 minute. Add to cooked corn and combine.
Spray omelet pans with cooking spray. Heat over medium-high heat until pan reaches 300°F. Pour beaten eggs into omelet pan and season with salt and pepper; cover and cook for 5 minutes or until lightly browned on the bottom. Sprinkle with cheddar cheese and the corn and spinach mixture. Cover and heat until cheese melts.
Remove from heat, fold with spatula and plate.