Omelet With Corn and Smoked Mozzarella |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Serve this omelet with toast and tomatoes dressed with a little olive oil, vinegar, and sea salt for a light supper. Adapted from Vegetarian Suppers From Deborah Madison's Kitchen. Ingredients:
3/4 cup fresh corn (about 1 ear) |
water |
2 large eggs |
salt & freshly ground black pepper |
6 basil leaves, cut into chiffonade |
1 ounce smoked mozzarella cheese, grated or 1 ounce fresh mozzarella cheese, cut into small dice |
1 tablespoon unsalted butter |
Directions:
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. Meanwhile, combine eggs, a tablespoon water in a medium bowl and beat lightly.
3. Add corn to the eggs and season with salt and pepper, add cheese and basil; stir.
4. Wipe out skillet, add butter and heat over medium high heat.
5. When the butter just starts to foam, add egg mixture and stir once or twice.
6. Cover and cook until the bottom is pale golden, then carefully invert with a plate and slide back into the skillet.
7. Cook an additional 1 or 2 minutes and serve.
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