Corn, tomato and basil omelette
Updated Jan 7, 2016
Chatelaine
Ingredients
1 tbsp
1/4 cup
fresh or frozen corn kernels
2
1/8 tsp
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.
Nutrition
How to remove corn from the cob
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