Corn, tomato and basil omelette
3
Photo, Sian Richards.
Ingredients
1 tbsp butter
1/4 cup fresh or frozen corn kernels
2 eggs
1/8 tsp salt
fresh black pepper, to season
2 tbsp diced tomato
2 tbsp shredded basil
2 tbsp grated old cheddar
Instructions
MELT butter in a medium non-stick frying pan over medium. Add corn kernels and cook until heated through, 2 min. Beat eggs with salt. Season with fresh pepper. Stir in tomato and basil. Add to pan.
COOK without stirring until edges set, 2 to 3 min. Lift edge of omelette with a spatula, pulling toward the centre and tilting pan to allow uncooked eggs to run underneath. Sprinkle with cheddar. Flip and slide omelette onto plate.
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