Corn Omelet

Oxmoor House
2 to 4 servings


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4 ears fresh corn
1/2 cup half-and-half
1/2 teaspoon salt
Dash of pepper
4 eggs, separated
2 tablespoons butter or margarine


Cut corn from cob, scraping cob to remove pulp. Combine corn, half-and-half, salt, and pepper in a large mixing bowl. Beat egg yolks until thick and lemon colored; stir into corn mixture.

Beat egg whites (at room temperature) until stiff peaks form; fold into corn mixture.

Melt butter in a large ovenproof skillet over low heat; add egg mixture. Cook over low heat 20 minutes. Transfer omelet pan to oven, and bake at 350° for 10 minutes or until set. Remove from oven; fold omelet in half. Slide onto a warm serving plate. Serve immediately.

Created date

February 2010