Cheesy corn omelette
Refresh your morning routine and try this cheesy omelette. Filled with corn, chives and cheddar, it’s a savoury winner.
Serves
2 as a light meal
Prep
5m
Cooking
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
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.
