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Open Faced Omelet

Ingredients:

  • 1 1/4 cups fresh corn kernels
  • 4 green onions, chopped
  • 4 eggs
  • 1/3 cup milk
  • 1 1/2 finely chopped fresh basil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 small tomatoes, cut into 12 wedges
  • 1 cup shredded Cheddar cheese

Preparation:

Sauté corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.

Whisk together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes, or until almost set.

Top with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.

Makes 4

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