Omelet With Corn And Smoked Mozzarella

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Serve this omelet with toast and tomatoes dressed with a little olive oil, vinegar, and sea salt for a light supper. adapted from vegetarian suppers from deborah madison's kitchen.""

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Steps

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Cut corn from cob or use frozen and place in a small skillet with a few tablespoons water.

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Cook over medium heat until heated through and drain.

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Meanwhile , combine eggs , a tablespoon water in a medium bowl and beat lightly.

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Add corn to the eggs and season with salt and pepper , add cheese and basil.

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Stir.

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Wipe out skillet , add butter and heat over medium high heat.

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When the butter just starts to foam , add egg mixture and stir once or twice.

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Cover and cook until the bottom is pale golden , then carefully invert with a plate and slide back into the skillet.

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Cook an additional 1 or 2 minutes and serve.

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Ingredients

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fresh corn, water, eggs, salt & freshly ground black pepper, basil leaves, smoked mozzarella cheese, unsalted butter