Corn Omelet

1. 1

   Cut corn from cob, scraping cob to remove pulp. Combine corn, half-and-half, salt, and pepper in a large mixing bowl. Beat egg yolks until thick and lemon colored; stir into corn mixture.

2. 2

   Beat egg whites (at room temperature) until stiff peaks form; fold into corn mixture.

3. 3

   Melt butter in a large ovenproof skillet over low heat; add egg mixture. Cook over low heat 20 minutes. Transfer omelet pan to oven, and bake at 350u00b0 for 10 minutes or until set. Remove from oven; fold omelet in half. Slide onto a warm serving plate. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.