Open-faced omelet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Fresh corn kernels; (3 to 4 ears) |
| 4 | Green onions; chopped | |
| 4 | larges | Eggs |
| ⅓ | cup | Milk |
| ½ | teaspoon | Fresh basil; finely chopped |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | smalls | Tomatoes; cut into 12 wedges |
| 1 | cup | Cheddar cheese; shredded |
| Garnish: fresh basil sprig | ||
Directions
Saut‚ corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes or until tender.
Whisk together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes or until almost set. Top with tomato wedges and cheese.
Cover and cook 5 more minutes or until cheese melts. Garnish, if desired.
Makes 6 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@...> on Jan 27, 1998