- 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
How to Make It
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.