Sweetcorn omelette

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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
3 Eggs
1/2 C Kernel corn
50ml Cream
6 Rosa tomatoes, halved
Fresh thyme, leaves only
Few fresh parsley leaves
1/4 C Mozzarella cheese
1/2 Teaspoon red pepper flakes (optional)
Salt
Black pepper

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.

 

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