Fresh Corn Omelet
I throw in homegrown corn and from-scratch salsa when I make this super omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. —William Stone, Robson, West Virginia
Total TimePrep/Total Time: 25 min.
- 10 large eggs
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons plus 2 tablespoons butter, divided
- 1 cup fresh or frozen corn, thawed
- 1/2 cup shredded cheddar cheese
- Fresh salsa
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan.
- In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate.
- Repeat with remaining butter, egg mixture and filling. Serve with salsa.
Nutrition Facts1/2 omelet (calculated without salsa): 336 calories, 25g fat (12g saturated fat), 500mg cholesterol, 482mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.
Originally published as easy veggie omelet in Simple & Delicious June/July 2015
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