Corn omelette
Every time I have eggs, a leftover bell pepper in the fridge, and an opened can of corn, I think about this omelet. It's quick to make, and the veggies add some texture. It's a go-to when I want a hassle-free breakfast or lunch, especially if I have some grated cheese on hand.
Quick Info
Total Time: about 15-20 minutes
Servings: 2
Difficulty: easy
Recipe Type: breakfast, hearty snack
Ingredients
4 eggs
1 bell pepper
2 green onions
100 g sweet corn (canned)
50 g cheese (Delaco or any type that melts easily)
salt
pepper
Instructions
1. Slice the bell pepper into thin strips and the green onions into rounds.
2. Heat a non-stick skillet over medium heat. You won't need much oil, as the vegetables soften quickly.
3. Add the bell pepper and green onions to the skillet. Sauté for 2-3 minutes until they start to soften.
4. Add the drained corn and cook for another minute, stirring occasionally.
5. Meanwhile, beat the eggs with a pinch of salt and pepper until slightly frothy.
6. Pour the beaten eggs over the vegetables in the skillet. Spread the mixture evenly across the surface of the pan.
7. Sprinkle the grated cheese on top while the eggs are still runny.
8. Let the omelet cook over medium heat without stirring, until the edges are set and the cheese has melted.
9. When the omelet is cooked through and no longer runny, remove it from the heat and serve warm.
Why I Make This Recipe Often
Because I use ingredients that I usually have on hand. It cooks quickly, doesn't dirty too many dishes, and I can mix in whatever veggies I have left over. It's perfect for breakfast, but also works for lunch when I don't have time to cook something else.
Tips and Variations
Tips
If you want the omelet to be fluffier, beat the eggs a little more before pouring them into the skillet.
Don't let the vegetables sauté too long, or they will become too soft.
If your skillet isn't non-stick, use a bit of oil or butter to prevent the eggs from sticking.
Substitutions
You can use any type of cheese that melts; it doesn't have to be Delaco.
If you don't have green onions, dried onion works too, but use less so it doesn't overpower the other flavors.
Canned corn can be replaced with boiled corn if you have it.
Variations
You can add a few slices of tomato after you've poured the eggs into the skillet.
Another idea is to sprinkle some chopped parsley at the end for freshness.
If you like a heartier omelet, you can add a slice of ham cut into strips when sautéing the vegetables.
Serving Ideas
I usually serve it plain with toasted bread. It also pairs well with a green salad or a few slices of fresh tomatoes. You can top it with a bit of hot pepper if you want it spicier.
Frequently Asked Questions
Can I use frozen corn?
Yes, just make sure to boil or blanch it briefly first so it’s tender when you add it to the skillet.
What if I don't have cheese?
You can leave the omelet cheese-free, but the texture will be simpler. You can use feta cheese, but be careful with the salt.
Can I make the omelet in the oven?
Not for this version. It's designed to be cooked on the stovetop to keep it quick and prevent the eggs from drying out.
Can I double the quantities?
Yes, but make sure your skillet is large enough and the omelet isn't too thick so it cooks evenly.
Nutritional Values
Approximately, for one serving (half the recipe):
Calories: 250-300 kcal
Protein: 15-17 g
Fat: 16-18 g
Carbohydrates: 11-14 g
Values may vary depending on the type of cheese and how much oil you use for cooking.
Storage and Reheating
The omelet is best enjoyed immediately after making it. If you have leftovers, you can store it in the fridge in a sealed container until the next day. Reheat it over low heat in the skillet or in the microwave, but it may lose some of its texture. I wouldn’t recommend keeping it for more than a day, as the vegetables will change flavor and the eggs will dry out.
Ingredients: 4 eggs, 1 bell pepper, 2 green onions, 100 g sweet corn (canned), 50 g Delaco cheese, salt and pepper to taste
Tags: rustic omelette breakfast
