Open-faced Omelet
| 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
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Nutrition (calculated from recipe ingredients)
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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