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Creamy Corn Omelet
Ingredients:
4 ears fresh corn
1/2 c. half and half
1/2 tsp. salt
dash of pepper
4 eggs, separated
2 Tbs. butter
4 ears fresh corn
1/2 c. half and half
1/2 tsp. salt
dash of pepper
4 eggs, separated
2 Tbs. butter
Directions:
Cut corn from cobs, scraping well to remove milk. Combine corn and next 3 ingredients in a large bowl. beat egg yolks at medium speed until thick and pale; add to corn mixture, stirring well. Beat egg whites at high speed until stiff peaks form; genlty fold into corn mixture. Melt butter in a 10" ovenproof skillet over medium-low heat. Pour corn mixture into skillet, and bake, uncovered, at 350 for 15 to 18 minutes or until golden. Cut in wedges. Serve immediately.
Makes 4 Servings
Cut corn from cobs, scraping well to remove milk. Combine corn and next 3 ingredients in a large bowl. beat egg yolks at medium speed until thick and pale; add to corn mixture, stirring well. Beat egg whites at high speed until stiff peaks form; genlty fold into corn mixture. Melt butter in a 10" ovenproof skillet over medium-low heat. Pour corn mixture into skillet, and bake, uncovered, at 350 for 15 to 18 minutes or until golden. Cut in wedges. Serve immediately.
Makes 4 Servings
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