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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon salt
- 2 tablespoons water
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 10 large eggs
- 2 teaspoons plus 2 tablespoons butter divided
- 1 cup fresh or frozen corn thawed
- fresh salsa
- Carbohydrate 40.3308461498397 g
- Cholesterol 1074.825 mg
- Fat 32.2900929246795 g
- Fiber 5.68082603454437 g
- Protein 41.8543158052885 g
- Saturated Fat 11.5200642227564 g
- Serving Size 1 1 servings. (503g)
- Sodium 1630.54084775641 mg
- Sugar 34.6500201152954 g
- Trans Fat 4.66179417467949 g
- Calories 604 calories
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.
