Corn, tomato and basil omelette
By ChatelaineThis article has not been rated yet.
Photo, Sian Richards.
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.
How to remove corn from the cob
FILED UNDER: stovetop
