A quick, airy omelet with melted cheese and juicy sweet corn — the kind of breakfast you can pull together in minutes. The texture is tender, the cheese turns silky and stretchy, and the sweet kernels add a bright, satisfying bite.
Ingredients
- Eggs — 3
- Milk — 30 ml (2 tbsp)
- Sweet corn, canned and drained — 100g (3.5 oz)
- Hard cheese, grated — 60g (2.1 oz)
- Butter — 10g (2 tsp)
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Green onions for serving — 1 tbsp (optional)
Step-by-Step Recipe
- Crack the eggs into a bowl, add the milk, salt, and pepper. Whisk until lightly foamy.
- Fold in the grated cheese and corn, distributing them evenly throughout the mixture.
- Heat a skillet over medium heat and melt the butter.
- Pour in the egg mixture and reduce the heat to medium-low. Cook for 2–3 minutes, gently lifting the edges with a spatula so the omelet sets evenly.
- Cover with a lid and cook for another 1–2 minutes, until the top is set and the cheese has melted.
- Transfer the omelet to a plate, scatter over the green onions, and serve immediately.
Nutritional Value (per serving)
| Calories | 315 kcal |
|---|---|
| Protein | 19.5 g |
| Fat | 21.5 g |
| Carbohydrates | 9.3 g |
| Fiber | 1 g |
| Sugar | 3.5 g |
| Sodium | 600 mg |
Serving and Storage
Serve the omelet right away while the cheese is still stretchy. For a heartier breakfast, add whole-grain toast and fresh vegetables. Store leftovers in an airtight container for up to 24 hours and reheat in a skillet over low heat with a lid on.
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Tips and Variations
- For a creamier texture: replace the milk with 10% cream.
- For extra aroma: add a pinch of paprika or dried garlic.
- Cheese options: cheddar, Gouda, Russian cheese, or mozzarella.
- Lighter version: cook in a nonstick skillet with just a little butter.
- Vegetable variation: swap some of the corn for peas or sweet bell pepper.
Frequently Asked Questions
Can I make the omelet without milk?
Yes. Replace the milk with water or leave it out entirely — the omelet will be a little firmer, but still moist.
How do I make the omelet fluffier?
Whisk the eggs for 30–40 seconds until lightly foamy and cook over moderate heat with a lid on — the steam helps it rise.
Which cheese is best?
Semi-hard cheeses that melt well work best: Gouda, Russian cheese, and cheddar. Mozzarella gives a more stretchy texture.