Fluffy Corn and Goat Cheese Omelet

Photo by Beatriz Da Costa
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  • Serves 1
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 475.22 calories
    • Calories 63 calories from fat
    • Fat 33.32 g
    • Sat Fat 16.14 g
    • Cholesterol 677.64 mg
    • Sodium 609.51 mg
    • Protein 27.2 mg
    • Carbohydrate 18.75 g
    • Fiber 2.52 g
    • Iron 3.85 mg
    • Calcium 126.42 mg


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


  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.