Corn and Cheddar Omelet
Ruth Peed
ingredients
- 1 T butter
- 1 C frozen corn kernels,thawed
- 3 green onions,thinly sliced
- 6 large eggs
- 1/2t salt
- 1/4t black pepper
- 1/4 C shredded sharp cheese
- 1 tomato,diced
directions
- 1
Melt butter in a medium ovenproof skillet over medium heat. Add the corn and all but 1 T of the green onions. Cook,stirring for 4 min.
- 2
In a bowl, combine the eggs, salt, pepper ans 1/4 C cheese. Whisk until mixed. Pour the mixture into the skillet.
- 3
Cook over medium-low heat stirring for 1 min. Shake the pan and lift the edges of the eggs with a spatula. Cook until set, about 5 min.
- 4
Sprinkle with the tomato and remaining cheese. Broil to melt cheese about 2 min. Let sit 5 min. Top with remaining green onions. Cut in wedges.
notes
Left over corn on the cob is grest in this dish.
Source: Ruth Peed/ Light and Healthy Mag.
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