Open-faced omelet

Yield: 6 Servings

Measure 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

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

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