Fluffy Corn and Goat Cheese Omelet

Fluffy Corn and Goat Cheese Omelet
Beatriz Da Costa
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preparation
20
minutes
cooking
20
minutes
Serves 1

Ingredients

3
eggs, separated
1/4
teaspoon
kosher salt
1/8
teaspoon
freshly ground black pepper
1/2
cup
corn kernels, fresh (from 1 ear)
1
tablespoon
unsalted butter
1/4
cup
goat cheese, crumbled
4
fresh chives, chopped

Directions

  1. In a medium bowl, whisk together the egg yolks, salt, pepper, and corn.
  2. In another bowl, beat the egg whites until soft peaks form. Gently fold the whites into the yolk mixture until no trace of white remains.
  3. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute.
  4. Draw the eggs from the edge of the skillet to the center and cook until almost set.
  5. Sprinkle half the eggs with ¾ of the cheese and ¾ of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set.
  6. Sprinkle the remaining cheese and chives over half the folded omelet. Fold it again, forming a triangle; slide it onto a plate. Serve immediately.
Sara Quessenberry
July 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 63 %
  • Calcium 126.42 mg
  • Carbohydrate 18.75 g
  • Cholesterol 677.64 mg
  • Fat 33.32 g
  • Fiber 2.52 g
  • Iron 3.85 mg
  • Protein 27.2 mg
  • Sat Fat 16.14 g
  • Sodium 609.51 mg
What does this mean? See Nutrition 101.

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