Cheesy corn omelette

Refresh your morning routine and try this cheesy omelette. Filled with corn, chives and cheddar, it’s a savoury winner.

2 as a light meal

5m

10m

Ingredients

  • 1 corn cob, husk and silk removed
  • 2 Coles Australian Free Range Eggs
  • 1 tbs milk
  • 1 tbs coarsely chopped chives
  • 1/4 cup (30g) coarsely grated tasty cheddar
  • Chopped chives, extra, to serve
  • 2 slices Coles Bakery Stone Baked by Laurent Multigrain Sourdough Vienna, toasted

Method

STEP 1

Use a small serrated knife to cut down the side of the corn to release the kernels.

STEP 2

Whisk the eggs, milk and chives in a small bowl. Spray a small non-stick frying pan with olive oil spray. Place over medium-high heat. Add half the corn kernels. Cook, stirring occasionally, for 2 mins or until tender.

STEP 3

Pour half the egg mixture over the corn in the pan and swirl pan to coat. Sprinkle with half the cheddar. Cook for 1-2 mins or until the egg is almost set. Use a spatula to fold in half. Gently transfer to a serving plate. Repeat with remaining corn kernels, egg mixture and cheddar.

STEP 4

Sprinkle the omelettes with extra chives. Serve immediately with toast.

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.