2 to 4 servings

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Oxmoor House Homestyle Recipes

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