Beatriz Da Costa
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 1

How to Make It

Step 1

In a medium bowl, whisk together the egg yolks, salt, pepper, and corn.

Step 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.

Step 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.

Step 4

Draw the eggs from the edge of the skillet to the center and cook until almost set.

Step 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.

Step 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.

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