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The Washington Post

Omelet With Corn and Smoked Mozzarella

Omelet With Corn and Smoked Mozzarella 1.000

James M. Thresher for The Washington Post

Cooking for One Jul 29, 2009

This works best with fresh corn; frozen just won't cut it.

Serve with toast and sliced tomatoes that have been dressed with a little olive oil, vinegar and sea salt.


Servings: 1
Ingredients
  • Kernels from 1 ear of corn, either raw or grilled (about 3/4 cup)
  • Water
  • 2 large eggs
  • Sea salt
  • Freshly ground black pepper
  • 4 to 6 basil leaves, rolled up, then cut crosswise into thin slices (chiffonade)
  • About 1 ounce freshly grated smoked mozzarella cheese (may substitute fresh mozzarella, cut into small dice and drained well on paper towels)
  • 1 tablespoon unsalted butter

Directions

Place the corn in a small nonstick skillet or crepe pan; add a few tablespoons of water and cook over medium heat for a few minutes, until heated through.

While the corn is cooking, combine the eggs and a tablespoon of water in a medium bowl; beat lightly.

Drain the water from the corn, then add the corn to the eggs along with a few pinches of salt, pepper to taste and the basil. Add the cheese and stir to combine.

Wipe out the skillet or crepe pan, then add the butter over medium-high heat. Once it starts to foam, add the corn and egg mixture and stir once or twice in the skillet or pan. Cover with a plate (the one you'll use to eat the omelet) and reduce the heat to medium-low. Cook for 3 or 4 minutes, until pale golden on the bottom, then carefully invert the omelet onto the plate and slide it back into the skillet or pan. Cook for 1 or 2 minutes, just until the omelet has set. Transfer to the plate; eat while the omelet's hot.

Alternatively, if you'd rather not flip the omelet, you can position an oven rack 4 inches from the broiling element and preheat the broiler. Use an ovenproof skillet; once the corn-egg mixture has been added to the melted butter, transfer the skillet to the oven and broil for about 2 minutes, just until set.


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Recipe Source

Adapted from "Vegetarian Suppers From Deborah Madison's Kitchen" (Broadway, 2005).

Tested by Joe Yonan.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 363


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 14g 70%

Cholesterol: 262mg 87%

Sodium: 504mg 21%

Total Carbohydrates: 23g 8%

Dietary Fiber: 3g 12%

Sugar: 4g

Protein: 16g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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