Fresh Corn Omelet – a delicious recipe with eggs, water, salt, pepper, butter, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a small bowl, whisk eggs, water, salt and pepper until blended. In a
2
, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan.
3
In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate.
4
Repeat with remaining butter, egg mixture and filling. Serve with salsa.
484
kcal
Calories
32
g
Fat
14
g
Carbs
38
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 large eggs, 2 tablespoons water, 1/4 teaspoon salt, 1/4 teaspoon pepper, and more.
Yes, Fresh 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
