Corn and Cheese Omelets

There were several ears of fresh corn on the cob in the house, so I decided to toss some cooked kernels to make Corn and Cheese Omelets.

Using freshly grown produce makes everything taste of summer.

I like to make my omelets using a small regular sauce pan with a lid. While the omelet is cooking, I add the cover and the omelet doesn’t seem to stick as much. You can also use a nonstick pan if you prefer.

Ingredients for Fresh Corn and Cheese Omelets Recipe

• 3 Large Eggs
• 1 to 2 Tablespoons of Fresh Corn Cut off a Corn Cob
• 1 to 2 Tablespoons of Grated Mexican Four Cheese
• 1 Tablespoon of Green Spring Onion Tops Finely Sliced
• 1 Tablespoon of Butter
• Sprinkle of Dry Parsley
• Fresh Chives

Directions

1. Prepare small skillet pan by spraying with nonstick spray.
2. Beat eggs in a small bowl with a fork until mixed.
3. Cut corn kernels from an ear of corn and cook with a pat of butter in a small saucepan for approximately 4 minutes until done.
4. Pour egg mixture into the skillet.
5. Add Mexican four cheese, cooked corn kernels, sliced spring onions, and a dash of parsley.
6. Add lid to skillet and cook over a medium to low heat until the mixture thickens and looks done. This takes approximately 4 to 5 minutes depending on how hot you burner is and the size of your skillet.
7. Using a thin spatula carefully separate the mixture from the sides and bottom of the pan and fold over. Cook an additional minute or two.
8. Sprinkle freshly cut chives over omelet. Recipe makes one good sized omelet.
9. Serve omelets with crisp applewood bacon, and slices oranges and strawberries. Garnish with fresh springs of rosemary and thyme herbs.

Ending Notes on Fresh Corn and Cheese Omelets

This recipe makes a great summer time breakfast or brunch dish. Be sure to serve with crisp uncured applewood bacon and orange/strawberries slices.

I garnished these Fresh Corn and Cheese Omelets with springs of fresh rosemary and thyme from my garden.

Use Fresh Corn on the Cob for Great Flavor.