Corn Omelet with smoked mozzarella and basil


by: Gina2

Easy to multiply, utterly simple, and delicious, this flat omelet is especially good when made with smoky mozzarella and fresh corn. And if you aren’t 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 it’s 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.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

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

how is this calculated?

Download Nutrition Facts Widget Code


1.  If you’re using new corn, put it in a small skillet with a few tablespoons water and simmer until tender and heated through, a few minutes. Drain, then add it to the beaten eggs and season with a couple pinches of salt, some pepper, and the basil. Stir in the cheese.

2.  Wipe out the pan and melt the butter. When it foams, pour in the eggs and give them a couple of quick stirs around the pan. Cover with the plate you plan to eat from (it will warm it), lower the heat, and cook the eggs until pale gold on the bottom. Slide the omelet onto the plate, invert the pan over it, grasp the whole unit, and flip it over. Slide the omelet back into the pan and cook the second side just until it sets, about a minute. Tip it onto your plate, add a sliced tomato salad, and serve.

Cooks' note:
Should you use fresh rather than smoked mozzarella, dice it, then let it rest on paper towels to release its water; otherwise your eggs will he watery.

related recipes