Ingredients for Omelet With Corn And Smoked Mozzarella
- Fresh Corn
- 2 tablespoons water (for cooking corn), 1 tablespoon water (for eggs)
- 3 large eggs
- Salt & Freshly Ground Black Pepper
- Basil Leaves
- Smoked Mozzarella Cheese
- Unsalted Butter
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How to Make Omelet With Corn And Smoked Mozzarella
- Cut kernels from 1 cup fresh corn on the cob, or use 1 cup frozen corn. Place corn in a small skillet with 2 tablespoons of water.
- Cook over medium heat until heated through, about 3-5 minutes. Drain any excess water.
- While corn cooks, whisk together 3 large eggs and 1 tablespoon of water in a medium bowl. Season lightly with salt and pepper.
- Add the cooked corn to the egg mixture. Stir in 1/2 cup crumbled smoked mozzarella cheese and 1 tablespoon chopped fresh basil.
- Gently stir to combine.
- Wipe out the skillet. Add 1 tablespoon of butter and heat over medium-high heat until butter just begins to foam.
- Pour the egg mixture into the hot skillet. Stir once or twice to prevent sticking.
- Cover and cook for 3-4 minutes, or until the bottom is pale golden and set.
- Carefully invert the omelet onto a plate using a spatula. Slide the omelet back into the skillet, uncooked side down.
- Cook for 1-2 more minutes, until cooked through. Serve immediately with toasted bread and a simple tomato salad (see serving suggestion below).
- Serving Suggestion: For the tomato salad, toss 1 cup cherry tomatoes with 1 tablespoon olive oil, 1/2 tablespoon balsamic vinegar, and a pinch of sea salt.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
19g
Fat
71g
Carbs
8g
