- The Washington Times - Tuesday, August 16, 2005

With summer offering its abundance of fresh vegetables and herbs, it’s a shame to let a meal go by without using them.

Omelets are appealingly quick and easy to make — and an omelet is the perfect basis for adding seasonal standouts such as corn and chives.

This idea is advanced in the August issue of Real Simple magazine, along with recipes including a light but nourishing corn-and-goat-cheese omelet developed by Sara Quessenberry.

Fluffy corn-and-goat-cheese omelet

This is a one-serving recipe, but it’s easy to whip up several.

The recipe, from start to finish, takes 20 minutes.

3 eggs, separated

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Kernels from 1 ear of corn (about cup)

1 tablespoon unsalted butter

1/4 cup goat cheese, crumbled

4 fresh chives, chopped

In a medium bowl, whisk together the egg yolks, salt, pepper and corn.

In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until no trace of white remains.

Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, about 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set.

Sprinkle half the omelet with 3/4 of the cheese and 3/4 of the chives. Using a spatula, fold the omelet over, forming a half-moon. Cook until set. Sprinkle the remaining cheese and chives over half the folded omelet. Fold the omelet again, forming a triangle. Slide the omelet onto a plate. Serve immediately. Makes 1 serving.

Note: If the omelet is still runny on top but beginning to brown on the bottom, place the skillet (if it’s ovenproof) under the broiler for about 30 seconds before folding the omelet.


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