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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 ears fresh corn |
1/2 cup half-and-half |
1/2 teaspoon salt |
dash of pepper |
4 eggs, separated |
2 tablespoons butter or margarine |
Directions:
1. 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.
2. Beat egg whites (at room temperature) until stiff peaks form; fold into corn mixture.
3. 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.
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