FRESH CORN OMELET
Steps:
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat 2 teaspoons butter over medium heat. Add corn; cook and stir 1-2 minutes or until tender. Remove from pan., In same pan, heat 1 tablespoon butter over medium-high heat. Pour in half of the egg mixture. Mixture should set immediately at edges. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of the corn on one side; sprinkle with 1/4 cup cheese. Fold omelet in half. Cut in half; slide each half onto a plate., Repeat with remaining butter, egg mixture and filling. Serve with salsa.
Nutrition Facts : Calories 336 calories, Fat 25g fat (12g saturated fat), Cholesterol 500mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
PUFFY CORN OMELET
Categories Egg Breakfast Brunch Bake Quick & Easy Corn Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Add corn to a 4-quart pot of boiling salted water , then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract "milk."
- Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture.
- Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
CORNFLAKE OMELET
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Breakfast
Time 20m
Yield 1 omelet, 2 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs well with sour cream. Add spices and the crushed cornflakes. Fry on one side and add the cheese squares. Place in broiler and brown.
SUPER FLUFFY OMELET RECIPE BY TASTY
Here's what you need: large egg whites, large egg yolks, unsalted butter, salt, pepper, fresh chive
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
- Whisk the egg yolks until they become homogenous and pale in color. Set aside.
- Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
- Carefully fold the egg yolks into the egg whites until fully incorporated.
- Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
- Lift up each side of the omelette and drop a tablespoon of butter underneath.
- Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
- Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
- Fold the omelette onto a plate and sprinkle with chives.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 31 grams, Sugar 1 gram
OVERNIGHT CORN FLAKE BAKE
A yummy recipe that includes all the best breakfast foods: bread, eggs, cheese, ham (or bacon), and corn flakes!
Provided by Julie
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h20m
Yield 8
Number Of Ingredients 9
Steps:
- Grease a 13x9-inch baking dish with butter.
- Cut bread slices into quarters. Arrange half the bread into the bottom and up the sides of the prepared dish in an even layer to cover completely.
- Mix ham and Cheddar cheese in bowl; spread over the bread layer and top with remaining bread.
- Beat milk, eggs, and mustard together in a bowl until smooth; pour over the bread to soak completely.
- Put corn flakes cereal into a bowl; drizzle melted butter over the cereal and stir to coat. Spread coated cereal over the top of the casserole.
- Cover casserole with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in preheated oven until the corn flakes are browned, about 1 hour.
Nutrition Facts : Calories 634.5 calories, Carbohydrate 41.1 g, Cholesterol 195.9 mg, Fat 37.9 g, Fiber 1.5 g, Protein 32 g, SaturatedFat 19.6 g, Sodium 1545.7 mg, Sugar 8.1 g
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FLUFFY OMELET RECIPE - NO SPOON NECESSARY
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5/5 (10)Total Time 35 minsCategory Breakfast, BrunchCalories 448 per serving
- Cook Corn: Melt ½ tablespoon of butter in a 9-inch non-stick skillet over medium-high heat. Add corn. Sauté, stirring occasionally, until tender-crisp, about 4 minutes (SEE NOTE). Season to taste with salt and pepper. Remove corn from pan and set aside.
- Prepare fluffy omelet mixture: Separate egg whites and FIVE egg yolks (discard 6th yolk) into two separate medium-sized bowls. (Note: you will use all the egg whites and only 5 of the yolks)
- For the yolks: Whisk the egg yolks together with ½ teaspoon kosher salt and 1/8 teaspoon pepper until yolks are homogenous and pale in color. Set aside.
- For the whites: Beat all SIX egg whites until they triple in size and medium-soft peaks form (SEE NOTE).
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