Omelet With Corn and Smoked Mozzarella

1. 1

   Cut corn from cob or use frozen and place in a small skillet with a few tablespoons water; cook over medium heat until heated through and drain.

2. 2

   Meanwhile, combine eggs, a tablespoon water in a medium bowl and beat lightly.

3. 3

   Add corn to the eggs and season with salt and pepper, add cheese and basil; stir.

4. 4

   Wipe out skillet, add butter and heat over medium high heat.

5. 5

   When the butter just starts to foam, add egg mixture and stir once or twice.

6. 6

   Cover and cook until the bottom is pale golden, then carefully invert with a plate and slide back into the skillet.

7. 7

   Cook an additional 1 or 2 minutes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.