I love sweetcorn and use it not only as an accompaniment to a ‘braai’ but also in salads and here, in my breakfast omelette, combined with a few other lovely ingredients. I opted to use a bit of mozzarella as it has less taste but still gives you a lovely stringy cheesy texture, without overpowering the taste of the main ingredients of the omelette. However, some freshly grated parmesan will be just divine as a garnish and a creamy goat’s cheese instead of mozzarella will be a very tasty alternative indeed!!
I don’t like wasting food so try incorporating leftovers as far as I can. You will be surprised at how much you can do with some leftovers!! I had some kernels left after making a salad 2 evenings ago – and so these came to good use for this tasty breakfast recipe!
Ingredients (Serves 2)
2 Tbs Olive oil
1 Tbs Butter
Spray & cook
1 Small garlic clove, finely chopped
1/2 C Kernel corn
6 Rosa tomatoes, halved
Fresh thyme, leaves only
Few fresh parsley leaves
1/4 C Mozzarella cheese
1/2 Teaspoon red pepper flakes (optional)
Melt butter and oil in a skillet and spray the sides with non-stick spray. Gently sauté chopped for a minute. Meanwhile whisk eggs & cream together and set aside. Add tomatoes, kernel corn, thyme, chili flakes, salt & pepper and sauté for another minute. Gently pour egg mixture over, cover and simmer on low heat for about 3 minutes or until small bubbles form. Gently lift sides with a spatula ensuring the omelette doesn’t stick to the pan. Toss in parsley leaves and mozzarella and fold the sides over to the centre. Cover with a lid and leave to cook gently until cheese has melted and cooked through – about two minutes.
Gently push omelette out onto a board, slice and garnish with fresh parsley leaves and grated parmesan. Serve with toasted ciabatta, sourdough or rye bread.