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     Title: Fresh Corn Omelet
Categories: Eggs, Cheese, Vegetables
     Yield: 4 servings

    10 lg Eggs
     2 tb Water
   1/4 ts Salt
   1/4 ts Pepper
     2 tb Butter; +2 ts, divided
     1 c  Corn niblets; thawed
   1/2 c  Cheddar cheese; shredded
          Fresh salsa

 In a small bowl, whisk eggs, water, salt, and pepper until blended.
 In a large nonstick skillet, heat 2 ts butter over medium heat. Add
 corn; cook and stir 1-2 minutes or until tender. Remove from pan.

 In same pan, heat 1 tb 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 1 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.

 Recipe by William Stone, Robson, West Virginia

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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