This Summer Corn Basil Tomato & Feta Easy Omelette Recipe is sure to please your friends and family for breakfast, lunch or dinner. Summer corn and ripe garden tomatoes combine with fresh basil and salty feta for a flavor-full omelette. Serve hot alongside fresh fruit and bacon for a light and scrumptious summer meal.

So we just got fresh local corn at the farm stand for the first time this season. WAAAAA!!! You know what I mean by fresh corn, right? I mean fresh. As in fresh picked that day. THAT kind of fresh corn. Yep. It’s absolutely amazing, crunchy and sweet. Not a starchy kernel in the lot.

And so now is the time to make all the recipes using fresh corn. I made our favorite Corn Basil Tomato & Feta Salad that we love so much. And then this Summer Corn Basil Tomato & Feta Easy Omelette Recipe happened the next morning.

I love it when things come together by “accident”. For instance, the humble waffle cone. (Yep, it’s summer and I’ve got waffle cones on the brain.) Do you know how the waffle ice cream cone was invented? By accident.

The story goes that at the 1904 World’s Fair in St. Louis, an ice cream vendor ran out of bowls.

As fate would have it, the ice cream stand was located next to a pastry stand that produced zalabis, a waffle like square of pastry.

So when the zalabis pastry gal heard all the commotion next door re: no ice cream bowls, she rolled one of her hot waffles into a cone shape and handed it across the fence to the ice cream scooper. Genius.

The waffle pastry cone cooled quickly, then the ice cream guy filled it with two scoops. And there you go. I scream you scream we all scream for ice cream.

History in the making. (Serendipity?) And we’ve all been happily licking ice cream cones for over a century now, our jeans a tad snugger. LOL.

I tell you about the serendipitous waffle cone invention, because this Summer Corn Basil Tomato & Feta Easy Omelette Recipe has a similar story. Not as grandiose, because it didn’t exactly happen at the World’s Fair, just in my little kitchen.

So I’ve been making lots of omelettes for my family this summer. I have a friend from church who kindly shares fresh eggs with me when she can spare some. So I was whipping up an omelette for Jon one morning before he left, and realized there were zero veggies in the crisper. I like making veggie omelettes with cheese for him when I can.

Anyway, the crisper was bare, but I spied a little tupperware of Corn, Basil & Tomato Salad. This is one of our favorite sides to have with grilled chicken or burgers and was leftover from dinner the previous night.

I whipped up a quick omelette, then added a few spoonfuls of this corn salad on one side before I folded the omelette in half. This omelette was SO good. Seriously, one of the best omelettes we’ve had.

There’s something about the fresh corn, garden ripe tomatoes and snipped basil. So much flavor, and a great use of delicious left overs. This omelette may not be the waffle cone, but it’s serendipitous just the same.

Tips for making Summer Corn Basil Tomato & Feta Easy Omelette Recipe:

• Save out a few spoonfuls of Corn Basil Tomato Salad from dinner the night before to cut down on prep time.
• Use a heavy duty, non-stick or seasoned cast iron skillet, 9″ (the base diameter of mine is 7″, and the top opening is 9″ across).
• Use 2-3 eggs for a nice sized omelette.
• I suggest organic, non-caged eggs if you can find and afford them. They taste better, have more nutrients and a deeper hue.
• Use plenty of olive oil or butter for a good pan release, and make sure it’s sizzling hot (but not smoking!) before you add your beaten eggs.
• Add an extra sprinkle of your favorite cheese.
• Garnish with a fresh basil sprig.

Other omelette recipes you may enjoy: Spanish Omelette Casserole, Slow Cooker Veggie Omelette Recipe and How to Make the Perfect Omelette

Print

Summer Corn Basil Tomato & Feta Easy Omelette Recipe

Ingredients

Corn Basil Tomato Feta Filling:

• 2 ears fresh corn husked
• 1/8 cup extra-virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 2 medium roma tomatoes chopped ( or 1 pint grape or cherry tomatoes, chopped)
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh basil or more

Omelette:

• Butter and/or olive oil
• Salt & pepper
• Fresh basil leaves for garnish

Instructions

Corn Basil Tomato Filling:

• Steam fresh corn for several minutes.
• Cool corn, cut from cobs.
• Whisk 1/8 cup olive oil and 1 1/2 teaspoons red wine vinegar in a medium bowl to blend.
• Stir in corn, chopped tomatoes, feta and chopped basil.
• Toss to coat and set aside.

Omelette:

• Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.
• (Or pulse for a short time in a blender.)
• Set eggs aside.
• Heat a heavy 9" non-stick or cast-iron skillet over medium heat.
• And butter to the skillet.
• Heat until sizzling.
• Pour eggs into the skillet.
• Eggs should begin cooking immediately. (If they don't, your skillet wasn't hot enough.)
• With a flexible spatula, begin loosening the edges of the omelette, all the way around the pan.
• Pull the edges away from the pan and tilt the skillet.
• Rotate the pan so the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.
• Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.
• Sprinkle one side with several generous spoonfuls of Corn Basil Tomato Feta filling.
• With a thin spatula, gently loosen the edges of the omelet and underneath.
• If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.
• Then fold omelette over, in half, and let sit for another minute or so over the heat.
• Season with salt and pepper.
• Serve immediately, hot.
• Optional: garnish with fresh basil leaves.

You may also like: How to Make the Perfect Omelette

The post Summer Corn Basil Tomato & Feta Easy Omelette Recipe appeared first on Through Her Looking Glass.

Today we’re talking How To Make the Perfect Omelette! If you love ordering a classic omelette out but are intimidated by the process at home, this step-by-step guide is for you! Omelettes are a super easy, protein-filled and nutritious meal for any time of day.

You can make a beautiful omelette in about 15 minutes at home and I’ll show you how, in five easy steps.

Jon and I have been making omelettes a lot in the past few months. He wields the butcher knife chopping veggies, and I man (woman?) the whisk for the eggs. Like many others, we’re cutting down on sugar and carbs.

That means less cereal, toast, breakfast bars, bagels and prepared foods for breakfast. Carbs are quick and convenient with little to no prep, but they only carry you so far energy-wise and then your blood sugar dips.

An omelette is the ideal vehicle to include lots of protein and extra veggies in your diet. Sans sugar. Protein is a longer lasting fuel used by the body more evenly over time and helps keep blood sugar regulated.

If you spit out the French word omelette three times in a row fast, it’s a tongue twister for sure and an odd two-syllable word at best. The dictionary defines an omelette as “a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over”.

But an excellent omelette is SO MUCH MORE!

An excellent omelette is piping hot. It’s golden brown to perfection on the outside and chock-full of delicious, nutritious fillings in the middle – whatever you love! Roasted or sautéed veggies, fresh herbs, meats and melty cheeses. (I used red onion, red pepper, broccoli, spinach and mushrooms, a Mexican blend of grated cheese and chopped bacon in this omelette.)

All of that or some of it. (Or none of it. You can actually make an omelette with only eggs, which I don’t recommend. :))

The perfect omelette is within your reach, and I’m excited to show you How To Make the Perfect Omelette step by step today.

Step 1

• Whisk up 2-3 large, organic eggs in a small batter bowl or electric blender. Set aside.

Step 2

• Heat a small amount of olive oil (about a tablespoon) over medium heat in heavy duty 9″ non-stick or cast iron skillet.
• Add chopped/sliced veggies and sautée until they are just softening, about 3 minutes. (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Generously salt and pepper veggies and stir.
• Remove from skillet and set aside.

Step 3

• In hot skillet, melt a teaspoon or two of butter, heating over medium heat until sizzling. Tilt to evenly coat skillet.
• Add a small amount of egg mixture to test. If egg sizzles and cooks immediately, the skillet is ready.

You can tell this skillet is hot enough because the eggs are bubbling up and cooking around the edges immediately as they pour in.

• Pour eggs into skillet.
• With a flexible spatula, gently loosen eggs around the edges and underneath as they cook.
• Tilt the pan so uncooked eggs run underneath the edges of the omelette and cook.

• Continue this process of loosening edges and underneath and tilting the pan for a minute or two, until the top of your omelette is shiny and most of the eggs from the top/middle have run underneath the omelette and are cooked.

Step 4

• Sprinkle with grated cheese. (I used a Mexican shredded cheese blend.)
• Sprinkle with fresh, chopped herbs if you like.

• Sprinkle with sautéed veggies of your choice. (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle with cooked, chopped meats. (I used chopped bacon.)

Step 5

• When the bottom of the omelette is just turning golden brown, gently loosen the edges and bottom.
• Using the spatula, carefully lift one side and fold the omelette in half.
• Continue cooking for a minute or two to let the cheeses melt.
• Transfer to serving plate and serve immediately, hot.

Tips on How To Make the Perfect Omelette:

• Use a heavy duty, non-stick or seasoned cast iron skillet, 9″ (the base diameter of mine is 7″, and the top opening is 9″ across)
• I suggest organic, non-caged eggs if you can find and afford them. They taste better, have more nutrients and a deeper hue.
• Use unsalted butter and olive oil
• Vegetables to use for fillings: onions, asparagus, peppers, mushrooms, spinach, broccoli, zucchini, squash, tomatoes, garlic. Or what do you like? (I used red onion, red pepper, broccoli, spinach and mushrooms in this omelette.)
• I don’t sautee tomatoes first, I sprinkle them on fresh.
• Grated cheeses to use: sharp cheddar, monterey jack, jack, gruyere, Mexican blend, Swiss. Or whatever kinds of cheese you like. (I used a Mexican shredded cheese blend in this omelette.)
• Don’t use too many eggs. Use a maximum of four eggs for this size skillet, but 2-3 is ideal. Too many eggs makes your omelette too thick and makes it to crack when folding in half. It also can’t hold fillings well if it’s too thick.
• Chop your veggies on the smaller side: they’ll sautée faster and your omelette will hold together better.
• To cut down on prep time, chop up veggies at the beginning of the week and have them at the ready in your fridge.

Print

How To Make the Perfect Omelette

Ingredients

• 2-3 large organic cage-free eggs
• Grated cheese s
• Suggestions: sharp cheddar monterey jack, parmesan, Mexican blend, etc.
• I used a Mexican shredded cheese blend.
• Butter and/or olive oil
• Salt & pepper
• Chopped or sliced vegetables
• Suggestions: mushrooms onions, peppers (green, red & yellow) spinach, broccoli, asparagus, zucchini, squash
• I used red onion, red pepper, broccoli, spinach and mushrooms.
• Cooked meats
• Suggestions: ham sausage, bacon, ground turkey, Italian sausage
• I used chopped bacon.
• Optional: fresh parsley for garnish

Instructions

• Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.
• (Or pulse for a short time in a blender.)
• Set eggs aside.
• In a heavy 9" non-stick or cast-iron skillet, over medium heat, heat up a small amount of olive oil.
• Add diced/chopped and sliced vegetables to skillet, sauteeing until just softened.
• (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle with salt and pepper. Mix thoroughly.
• Remove seasoned vegetables from skillet and set aside in a small bowl.
• And butter to the skillet.
• Heat until sizzling.
• Pour eggs into the skillet.
• Eggs should begin cooking immediately. (If they don't, your skillet isn't hot enough.)
• With a flexible spatula, begin loosening the edges of the omelet, all the way around the pan.
• Pull the edges away from the pan and tilt the skillet.
• Rotate the pan so that the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.
• Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.
• Sprinkle with grated cheeses, as much as you like.
• (I used a Mexican shredded cheese blend.)
• Sprinkle roasted or sauteed veggies on top of the grated cheeses.
• (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle cooked meats on top.
• (I used chopped bacon.)
• Sprinkle with more cheese if you like.
• With a thin spatula, gently loosen the edges of the omelet and underneath.
• If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.
• Then fold the omelet over in half, and let sit for another minute or so over the heat to allow the cheese inside to melt.
• Serve immediately, hot.
• Optional: garnish with fresh parsley.

You may also like: How to Bake Bacon in the Oven

The post How To Make the Perfect Omelette appeared first on Through Her Looking Glass.