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

Corn on the Cob



Fresh shucked corn, ready to place in the boiling water.


















It's that time of year when corn is plentiful and very, very fresh in the stores.   This is important because corn has a lot of starch which begins to break down quickly after it is picked.  The freshest corn is sweet.  Today's market special featured 5 ears for just $1.00! 

Allow one ear of corn per person.  Remove all the husks and corn silk from the corn.  In a large pot of boiling water, add the corn and cook for 5 minutes.  Remove the ears from the water and let cool.  That is all you need to do.

Some people like to add butter, but resist because it adds over 100 calories for a tablespoon.  A little salt might taste good, but corn is delicious just the way it is - plain.

One ear of cooked corn on the cob offers about 125 calories, over 3 grams of protein and almost 3 grams of fiber. 

A simple Fourth of July picnic might include:
Barbecued chicken
Tossed green salad with avocado, tomatoes, and a light vinaigrette
Corn on the cob
Red Quinoa Salad (see previous blog)
Watermelon slices for dessert

Approximately 550 calories

- Kim Fielding