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Summer Corn Basil Tomato & Feta Easy Omelette Recipe


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


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


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.


  • 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.