Iguana Tom'S Ultimate Oven Omelette

• 4 eggs
• 1/2 c. egg substitute (e.g. Egg Beaters)
• 1/2 c. low-fat or nonfat plain yogurt
• 1/2 c. finely chopped Spanish or other sweet onion
• 1/4 c. finely chopped red bell pepper
• 2 c. fresh corn-on-the-cob, cooked and cut off the cob (frozen or canned may be used)
• generous dash of Tabasco
• salt and pepper

1. Preheat oven to 375u0b0.
2. Spray a 2-quart casserole with Pam or other cooking oil spray.
3. Gently saute onion and red pepper in 1 tablespoon olive oil until soft, about 5 minutes.
4. Stir in corn and remove from heat.
5. Combine eggs, egg substitute, yogurt and seasonings.
6. Beat with a wire whisk or hand mixer about 1 minute. Stir in vegetables and pour into casserole.
7. Bake in upper 1/3 of oven for about 40 minutes or until knife inserted in center comes out clean.
8. Serve with Iguana Tom's Ultimate Salsa.

eggs, egg substitute, lowfat, spanish, red bell pepper, corn, generous, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249521 (may not work)