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Fluffy Corn and Goat Cheese Omelet

Fluffy Corn and Goat Cheese Omelet
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Serves 1| Hands-On Time: | Total Time:



  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.
By August, 2005

Nutritional Information

  • Per Serving
  • Calories 475.22Calories From Fat 63%
  • Calcium 126.42mg
  • Carbohydrate 18.75g
  • Cholesterol 677.64mg
  • Fat 33.32g
  • Fiber 2.52g
  • Iron 3.85mg
  • Protein 27.2mg
  • Sat Fat 16.14g
  • Sodium 609.51mg
What does this mean? See Nutrition 101 .

Quick Tip

Fluffy Corn and Goat Cheese Omelet
If the omelet is runny on top but starting to brown on the bottom, place the (ovenproof) skillet under the broiler for 30 seconds before folding.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.