Corn omelet with chives
This Corn Omelet with Chives features sweet corn and fresh chives, cooked in rich butter for a light and fluffy breakfast. It's easy to make and perfect for brunch.
Cook time 35 min
Prep time 15 min
Ingredients:
1/2 tsp salt4 eggs
1 tbsp chives
4.50 tbsp butter
3 cobs sweet corn
1/4 tsp black pepper
The Corn Omelet with Chives is a delightful twist on a classic breakfast dish. Combining the sweetness of corn, the freshness of chives, and the rich flavor of butter, this omelet is light, fluffy, and bursting with flavor. Perfect for a healthy breakfast or brunch, this recipe is both easy to make and incredibly satisfying.
Instructions:
- Carefully remove the kernels from the 3 cobs of sweet corn. Set aside.
- Crack the 4 eggs into a large mixing bowl.
- Add 1/2 tsp of salt and 1/4 tsp of black pepper to the eggs.
- Use a whisk or a fork to thoroughly beat the eggs until they are well combined and slightly frothy.
- Heat a large skillet over medium-high heat.
- Add 1 tbsp of butter to the skillet and let it melt.
- Add the corn kernels to the skillet and sauté for about 5-7 minutes, or until the corn is tender and lightly browned. Stir occasionally.
- Once cooked, remove the corn from the skillet and set aside.
- In the same skillet, reduce the heat to medium.
- Add the remaining 3.5 tbsp of butter and allow it to melt. Swirl the skillet to coat the bottom evenly.
- Pour the beaten eggs into the skillet, allowing them to spread out evenly.
- Let the eggs cook undisturbed for about 2-3 minutes, or until the edges start to set.
- Evenly sprinkle the sautéed corn kernels and the finely chopped chives over the top of the eggs.
- Using a spatula, gently lift the edges of the omelet to allow any uncooked egg to flow underneath.
- Continue cooking for an additional 3-4 minutes, or until the omelet is puffed up and fully set in the middle. If needed, you can cover the skillet with a lid to help the top cook through.
- Once the omelet is cooked, carefully slide it onto a serving plate. You can fold the omelet in half if you prefer.
- Serve immediately, garnished with additional chives if desired.
Your Corn Omelet with Chives is now ready to serve! This fluffy and flavorful omelet is sure to be a hit with family and friends, bringing a burst of fresh flavors to your breakfast table. Enjoy it on its own or with a side of toast and fresh fruit for a complete meal.
Corn omelet with chives FAQ:
A large skillet, preferably 10 to 12 inches in diameter, is ideal for making a corn omelet. This allows enough space for the eggs to spread and cook evenly.
Sauté the corn kernels for about 5-7 minutes until they are tender and lightly browned before adding them to the omelet.
Yes, you can store leftover corn omelet in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.
You can substitute chives with green onions or finely chopped parsley for a similar flavor and freshness.
The omelet is fully cooked when it's puffed up and the center is set, which should take about 5-7 minutes total. If unsure, use a spatula to check the center.
Tips:
- Make sure to use fresh, sweet corn for the best flavor and texture.
- Whisk the eggs thoroughly to incorporate air, which helps make the omelet light and fluffy.
- Cook the butter until it just begins to froth for a rich, nutty flavor that enhances the omelet.
- Fold the omelet gently to avoid breaking it and to keep the fluffy texture intact.
- Sprinkle additional chives on top before serving for a fresh and vibrant garnish.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 8g
Carbohydrates 12g
Fiber 1.60g
Sugar 3.64g
Fat 20g
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