Corn, tomato and basil omelette

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1 tbsp
1/4 cup
fresh or frozen corn kernels
1/8 tsp
fresh black pepper, to season
2 tbsp
diced tomato
2 tbsp
shredded basil
2 tbsp
grated old cheddar


  • 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

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