Open-Faced Omelet Recipe

Ingredients
<br>- 1 1/4 cups fresh corn kernels
<br>- 4 green onions, chopped
<br>- 4 eggs
<br>- 1/3 cup milk
<br>- 1 1/2 teaspoons finely chopped fresh basil
<br>- 1/4 teaspoon salt
<br>- 1/8 teaspoon pepper
<br>- 2 small tomatoes, cut into 12 wedges
<br>- 1 cup shredded Cheddar cheese
<br>- Garnish: fresh basil sprig
<br><p></p>Directions
<br>step 1: SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.
<br>step 2: 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.
<br>step 3: TOP with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.
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Ingredients
- 1 1/4 cups fresh corn kernels
- 4 green onions, chopped
- 4 eggs
- 1/3 cup milk
- 1 1/2 teaspoons finely chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 small tomatoes, cut into 12 wedges
- 1 cup shredded Cheddar cheese
- Garnish: fresh basil sprig

Directions
step 1: SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender.
step 2: 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.
step 3: TOP with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.

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