Fresh Corn Omelet Food

FRESH CORN OMELET

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.

PUFFY CORN OMELET

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.

CREAMED CORN OMELET

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.

VEGGIE OMELET WITH GOAT CHEESE

Steps:

• In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.

COUNTRY FRESH OMELET ( INA GARTEN BACK TO BASICS)

Steps:

• Preheat the oven to 350 degrees.
• Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.
• Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.
• Meanwhile, in a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
• Slide onto a plate, divide in half, and serve hot.
• NOTE: to double per Ina ,"If you want to serve four people, double the recipe and make it in two pans.".

TOMATO AND GREEN PEPPER OMELET

Steps:

• In a small nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.