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Corn, tomato and basil omelette

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Corn, tomato and basil omelette

Photo, Sian Richards.

Chatelaine Triple Tested

Ingredients

  • 1 tbsp butter

  • 1/4 cup fresh or frozen corn kernels

  • 2 eggs

  • 1/8 tsp salt

  • fresh black pepper, to season

  • 2 tbsp diced tomato

  • 2 tbsp shredded basil

  • 2 tbsp grated old cheddar

Instructions

  • MELT butter in a medium non-stick frying pan over medium. Add corn kernels and cook until heated through, 2 min. Beat eggs with salt. Season with fresh pepper. Stir in tomato and basil. Add to pan.

  • COOK without stirring until edges set, 2 to 3 min. Lift edge of omelette with a spatula, pulling toward the centre and tilting pan to allow uncooked eggs to run underneath. Sprinkle with cheddar. Flip and slide omelette onto plate.

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