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Nutrition Facts
Serving Size 1 (273g) Recipe makes 1 servings
Calories 437
Calories from Fat 263		(60%)
Amount Per Serving		%DV
	Total Fat 29.3g	45%
	Saturated Fat 14.3g	71%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 475mg		158%
Sodium 337mg		14%
Potassium 540mg		15%
Total Carbohydrate 24.0g		8%
	Dietary Fiber 3.7g	14%
	Sugars 4.8g
Protein 23.1g		46%
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Omelet With Corn and Smoked Mozzarella

Recipe #389514 | 20 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Ice Cool Kitty
Sep 9, 2009

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."

SERVES 1 (change servings and units)

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 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.