Open-Faced Omelet Recipe

Open-Faced Omelet Recipe

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