• Course: Breakfast, Main Course
• Features: Fast

Ingredients:

• Kernels from 1 ear of corn, either raw or grilled (about 3/4 cup)
• Water
• 2 large eggs
• Sea salt
• Freshly ground black pepper
• 4 to 6 basil leaves, rolled up, then cut crosswise into thin slices (chiffonade)
• About 1 ounce freshly grated smoked mozzarella cheese (may substitute fresh mozzarella, cut into small dice and drained well on paper towels)
• 1 tablespoon unsalted butter

Directions:

Place the corn in a small nonstick skillet or crepe pan; add a few tablespoons of water and cook over medium heat for a few minutes, until heated through.

While the corn is cooking, combine the eggs and a tablespoon of water in a medium bowl; beat lightly.

Drain the water from the corn, then add the corn to the eggs along with a few pinches of salt, pepper to taste and the basil. Add the cheese and stir to combine.

Wipe out the skillet or crepe pan, then add the butter over medium-high heat. Once it starts to foam, add the corn and egg mixture and stir once or twice in the skillet or pan. Cover with a plate (the one you'll use to eat the omelet) and reduce the heat to medium-low. Cook for 3 or 4 minutes, until pale golden on the bottom, then carefully invert the omelet onto the plate and slide it back into the skillet or pan. Cook for 1 or 2 minutes, just until the omelet has set. Transfer to the plate; eat while the omelet's hot.

Alternatively, if you'd rather not flip the omelet, you can position an oven rack 4 inches from the broiling element and preheat the broiler. Use an ovenproof skillet; once the corn-egg mixture has been added to the melted butter, transfer the skillet to the oven and broil for about 2 minutes, just until set.

Recipe Source:

Adapted from "Vegetarian Suppers From Deborah Madison's Kitchen" (Broadway, 2005).

• Print This Recipe
• E-mail This Recipe