
Corn Omelet with smoked mozzarella and basil

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Easy to multiply, utterly simple, and delicious, this flat omelet is especially good when made with smoky mozzarella and fresh corn. And if you arent up to inverting the eggs, and all of that, this combination of elements makes terrific scrambled eggs, too. Grilled corn as well as fresh is excellent here, so keep that in mind if you happen to be grilling. Frozen, however convenient, simply lacks the magic that fresh has when its being featured in such a forward, simple dish. Just-sliced tomatoes with crunchy Malden sea salt, olive oil, a few drops of vinegar, and toast make a simple and pleasing summer supper. With the corn and cheese, a New World Chardonnay such as Sanford from Santa Barbara would be a good choice.
ingredients
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serves: 1
1 ear of corn, grilled or raw (the kernels sliced off the cob)
2 eggs (beaten with 1 tablespoon water)
sea salt and freshly ground pepper
leaves (several) basil slivered
1 ounce (about) grated smoked mozzarella cheese
1 tablespoon butter
Nutrition Facts
Corn Omelet with smoked mozzarella and basil
Servings Per Recipe: 1
Amount per Serving
Calories: 392
- Total Fat: 21.9 g
- Saturated Fat: 10.6 g
- Trans Fat: 0.5 g
- Cholesterol: 363.2 mg
- Sodium: 459.2 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.4 g
- Sugars: 9.7 g
- Protein: 24.9 g
preparation

comments
Serena
May 9, 2012