Digs' Scrambled Corn Omelette
This corn omelette is a great way to use leftover cobs from dinner. So sweet and delicous!
Ingredients
- 1/2 cob of corn, kernals removed
- 2 tbsp butter or grapeseed oil
- pinch salt
- pinch black pepper
- 2 tbsp diced red peppers optional
- 2 tbsp diced mushrooms optional
- 3 tbsp mild cheese, grated optional
Instructions
- Crack eggs into a bowl.
- Add half of the salt.
- Beat the eggs.
- Heat a non-stick skillet on the stove on medium.
- Add butter or oil and fry the corn until lightly browned. This takes about 2 minutes.
- If you are using other veggies add them to the skillet with remaining salt and black pepper.
- Pour beaten eggs into the skills and scramble until done to your liking. This goes quickly and takes 60 - 90 seconds.
- Remove the pan from the heat and stir in the cheese, if using.
Notes
- Try adding other veggies (fresh or leftover) to your omelette.
- Cured meats are a nice addition.
- Digs prefers a scrambled omelette but if you prefer a foldover go ahead and make it that way. It's your omelette!