Directions:
- Cut corn from cob, scraping cob to remove pulp. Combine corn, half-and-half, salt, and pepper in a large mixing bowl. Beat egg yolks until thick and lemon colored; stir into corn mixture.
- Beat egg whites (at room temperature) until stiff peaks form; fold into corn mixture.
- Melt butter in a large ovenproof skillet over low heat; add egg mixture. Cook over low heat 20 minutes. Transfer omelet pan to oven, and bake at 350° for 10 minutes or until set. Remove from oven; fold omelet in half. Slide onto a warm serving plate. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 461.23 Kcal (1931 kJ) | ||
| Calories from fat | 264.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.36g | 45% | |
|---|---|---|---|
| Cholesterol | 380.28mg | 127% | |
| Sodium | 759.71mg | 32% | |
| Potassium | 690.28mg | 15% | |
| Total Carbs | 37.53g | 13% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 18.8g | 38% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 120.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 133.98 Kcal (561 kJ) | ||
| Calories from fat | 76.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.53g | 45% | |
|---|---|---|---|
| Cholesterol | 110.46mg | 127% | |
| Sodium | 220.68mg | 32% | |
| Potassium | 200.52mg | 15% | |
| Total Carbs | 10.9g | 13% | |
| Sugars | 1.57g | 22% | |
| Dietary Fiber | 1.57g | 22% | |
| Protein | 5.46g | 38% | |
| Vitamin C | 3.8mg | 22% | |
| Iron | 1mg | 20% | |
| Calcium | 35mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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