Fresh Corn Omelet Recipe
- 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 eggs
- 2 teaspoons plus 2 tablespoons butter divided
- 1 cup fresh or frozen corn thawed
- fresh salsa
- Carbohydrate 53.0752211498397 g
- Cholesterol 29.575 mg
- Fat 10.1350929246795 g
- Fiber 5.68082603454437 g
- Protein 20.5411908052885 g
- Saturated Fat 5.45081422275641 g
- Serving Size 1 1 serving (559g)
- Sodium 1602.10334775641 mg
- Sugar 47.3943951152954 g
- Trans Fat 0.632106674679488 g
- Calories 369 calories
Directions 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. Yield: 4 servings. Originally published as Fresh Corn Omelet in Simple & Delicious June/July 2015 Print Add to Recipe Box Email a Friend
