Left-over Corn on the Cob Breakfast Omelette

A summer omelette served with a side of seasonal berries.

Left-over corn on the cob means a special breakfast treat in our house.  Corn sauteed with scallions and tomatoes makes a flavorful filling for omelettes.

Fresh shucked corn, scallions, and tomato fill the fluffy omelette.

serves:  3                    prep time:  15 minutes

Olive oil
Corn cut off of cob, just over 1/2 cup
One roma tomato, seeds removed, chopped
2 scallions, chopped
3 eggs, whipped together with a fork in a small bowl
Salt and pepper
Cilantro and hot sauce, optional

You will need two skillets to make this quickly. In the first skillet, place a small amount of olive oil in the pan and saute the corn, tomato and scallions until softened. Season with salt and pepper.


In the second skillet heat a small amount of olive oil over medium low heat.  When the oil is hot, add the eggs and cover the pan with a lid.  Cook for about two minutes.  Take off the lid and move the eggs around so that they are 'mostly' cooked.  Add the sauteed corn mixture to one half of the omelette and fold the other half over.  Put the lid back on and let heat through for about another minute.  Cut the omelette into thirds and plate.  For extra flavor, chopped cilantro and a mild hot sauce (picante is good too) was added.  A serving of fruit on the side, a nice cup of coffee or tea, and you have a great start to your day.

One third of the omelette and a serving of fruit contributes over 8 grams of protein and 3 grams of fiber with just 230 calories.  In addition, this breakfast offers a good source of selenium (for your eyes), potassium, manganese and zinc.  Most of your B vitamins are featured in this breakfast as well as vitamins A, C, D, and E. 

Note:  For those of you who need to watch cholesterol intake, use 5 egg whites or 3/4 cup of Egg Beaters instead.  By not using the egg yolks, you save yourself the cholesterol and reduce the calorie count by 25 calories per serving.

- Kim Fielding