Creamed Corn Omelet Recipes

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FRESH CORN OMELET



Fresh Corn Omelet image

I throw in homegrown corn and from-scratch salsa when I make this super omelet. Sprinkle on onions, mushrooms, peppers and breakfast meat to customize it. -William Stone, Robson, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

10 large eggs
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons plus 2 tablespoons butter, divided
1 cup fresh or frozen corn, thawed
1/2 cup shredded cheddar cheese
Fresh salsa

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.

CREAMED CORN OMELET



Creamed Corn Omelet image

I had some left over creamed corn and decided to try it in a breakfast dish. This what I came up with.

Provided by Fritz Willie

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 large eggs
1 (14 1/2 ounce) can creamed corn
1 medium onion (diced)
1 jalapeno (diced)
6 ounces sausage or 6 ounces chorizo sausage
4 ounces cheese, of your choice (shredded)
1 garlic clove (minced)
1 teaspoon chili powder
1 tablespoon butter

Steps:

  • Cook bacon, sausage or chorizo and crumble. Sauté onion, jalapeno and garlic until onion is translucent.
  • Do not over cook.
  • In a bowl, beat the eggs lightly.
  • Add to the creamed corn and stir till it is mixed.
  • Add half the cheese to the mixture.
  • Stir again.
  • Add the meat and stir again.
  • Melt butter in ovenproof non-stick skillet. Pour the mixture into the skillet and cook on top of stove on low heat for 4 or 5 minutes.
  • When the edges start to curl a little bit, remove from heat.
  • Sprinkle the remaining cheese over the top. Dust the chili powder over the cheese.
  • Place in a 375 degree oven until top is bubbly and center is no longer wiggly.
  • Let cool 5 minutes.
  • Cut in pie shaped pieces.

Nutrition Facts : Calories 483.5, Fat 34.6, SaturatedFat 14.2, Cholesterol 266.2, Sodium 1043.5, Carbohydrate 26.8, Fiber 2.1, Sugar 5.3, Protein 19.2

FLUFFY, CREAMY, NO-FAIL OMELET



Fluffy, Creamy, No-Fail Omelet image

Make and share this Fluffy, Creamy, No-Fail Omelet recipe from Food.com.

Provided by GeeWhiz

Categories     Breakfast

Time 15m

Yield 1 omelet, 2 serving(s)

Number Of Ingredients 6

2 ounces cream cheese, softened
4 eggs
2 tablespoons water
2 tablespoons shredded cheese, of your choice
1 tablespoon green onion, sliced
1 teaspoon butter

Steps:

  • In a medium bowl whisk cream cheese (try the flavored ones!), eggs and water until well blended; stir in the shredded cheese and onions (or try other veggies).
  • Melt butter in a nonstick skillet on medium. Pour in omelet mixture.
  • Cook 3 to 4 minutes or until set: Lift the edges with a spatula and tilt the pan to allow uncooked portions to flow underneath to cook.
  • It's done when firm but still slightly moist on the top - use your spatula and tip the pan to fold the omelet in half (the top will finish cooking once folded).
  • Slide onto a plate and cut in half to serve.

Nutrition Facts : Calories 309.7, Fat 25.1, SaturatedFat 12.7, Cholesterol 468.1, Sodium 372.4, Carbohydrate 2.9, Fiber 0.1, Sugar 0.9, Protein 17.5

PUFFY CORN OMELET



Puffy Corn Omelet image

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

3 ears of corn, husked
4 1/2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, separated
1 tablespoon finely chopped fresh chives

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.

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