Creamed Corn Omelet – a delicious recipe with eggs, corn, onion, sausage, cheese, garlic. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Cook bacon, sausage or chorizo and crumble. Saute onion, jalapeno and garlic until onion is translucent.
2
Do not over cook.
3
In a bowl, beat the eggs lightly.
4
Add to the creamed corn and stir till it is mixed.
5
Add half the cheese to the mixture.
6
Stir again.
7
Add the meat and stir again.
8
Melt butter in ovenproof non-stick skillet. Pour the mixture into the skillet and cook on top of stove on low heat for 4 or 5 minutes.
9
When the edges start to curl a little bit, remove from heat.
10
Sprinkle the remaining cheese over the top. Dust the chili powder over the cheese.
11
Place in a 375 degree oven until top is bubbly and center is no longer wiggly.
12
Let cool 5 minutes.
13
Cut in pie shaped pieces.
414
kcal
Calories
31
g
Fat
12
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 large eggs, 1 (14 1/2 ounce) can creamed corn, 1 medium onion (diced), 1 jalapeno (diced), and more.
Yes, Creamed Corn Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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