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Open-faced Omelet

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 6 Servings

INGREDIENTS

1 1/4 c Fresh corn kernels, 3 to 4
ears
4 Green onions, chopped
4 Eggs
1/3 c Milk
1/2 t Fresh basil, finely chopped
1/4 t Salt
1/8 t Pepper
2 Tomatoes, cut into 12 wedges
1 c Cheddar cheese, shredded
Garnish: fresh basil sprig

INSTRUCTIONS

Saut corn and green onions in a lightly greased 9-inch nonstick
skillet 5 minutes or until tender.  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.
Top with tomato wedges and cheese.  Cover and cook 5 more minutes or
until cheese melts. Garnish, if  desired. Makes 6 servings.  Recipe by:
Southern Living  Posted to MC-Recipe Digest V1 #1047 by Suzy Wert
<SuzyWert@aol.com>  on Jan 27, 1998

A Message from our Provider:

“To ignore our Creator is the height of selfishness”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 247
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 144.9mg
Sodium: 394mg
Potassium: 413.1mg
Carbohydrates: 31g
Fiber: 5.7g
Sugar: 16.5g
Protein: 11.2g


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