Cheesy corn omelette

Omelette recipe

Super simple to make and delicious to boot, omelettes are a cracking good dish for any time of the day. They’re versatile too - omelette fillings range from classic ham and cheese, to corn and chives, spinach and tomato, and mushrooms with herbs. Omelettes are perfect for including veggies that need using up or taking advantage of what you have on hand. While the word ‘omelette’ is French, there are different theories to the dish’s origins, from the ancient Persians’ and Romans’ love for cooking with eggs and dairy, to the Japanese version of the dish. One of the most popular omelette recipes is cheese omelette, and this recipe includes plenty of tasty cheddar, making it super cheesy and a fantastic savoury option for brekkie, light lunch or dinner.

Omelette ingredients

What to put in an omelette? Make sure you have good-quality free range eggs for starters. If you want to make an egg white omelette, separate the egg white from the yolks. Then, for this recipe, include ¼ cup (30g) of coarsely grated cheddar, 1 corn cob, husk and silk removed (to make a regular cheesy omelette without the corn, simply leave it out). You’ll also need 1 tbs of milk, 1 tbs of coarsely chopped chives to go into the dish and some extra chopped chives to serve. Serve your fluffy omelette with some sourdough toast for a hearty dish.

How to make an omelette

Making an omelette is super easy to do. For this recipe, we’re going to use fresh corn because it's sweeter and more flavourful than canned. Use a small serrated knife to cut down the side of the corn to release the kernels. Then whisk the eggs, milk and chives in a small bowl so they’re well combined. Spray a small non-stick frying pan with olive oil spray and place it over medium-high heat. To make two omelettes, you’ll need to cook in 2 batches. Add half of the corn kernels and cook, stirring occasionally, for 2 mins or until tender. Pour half of the egg mixture over the corn in the pan and swirl it around to coat. Sprinkle with half of the cheddar and cook for 1-2 minutes or until the egg is almost set. Using a spatula, fold the egg mixture in half then gently transfer it to a serving plate. Repeat with the remaining corn kernels, egg mixture and cheddar. Sprinkle the omelettes with extra chives and serve immediately with sourdough toast. Master the art of the egg omelette with our easy-to-follow guide on how to make the perfect fluffy omelette.

Now get cooking

Get flipping with more must-try omelette recipes. Start with this easy 5-ingredient Asian-style mushroom omelette. For a brekkie omelette that’s far from standard, whip up this mushroom and brie omelette. Take your omelette into dinnertime territory with this Thai-style prawn omelette, loaded with flavour and colour, or this 15-minute beef omelette that’s sure to be a hit with the family.