Corn, tomato and basil omelette

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Corn, tomato and basil omelette

Photo, Sian Richards.


  • 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


  • 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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