Corn Huskers Omelet
Makes one serving
The creamy texture and subtle dill flavor make this omelet perfect for a brunch or leisurely breakfast. Try it for lunch as well.
Ingredients
3 eggs
½ cup white corn kernels
1 tablespoon snipped chives
Salt and pepper to taste
½ cup grated Dofino® Havarti with Dill
Cooking utensil: small nonstick skillet
Methods
1. Whisk the eggs until they are pale yellow. Add the corn and pour the mixture into a hot, buttered non-stick skillet. Use a spatula to gently stir the egg mixture until it begins to evenly firm up.
2. Sprinkle the cheese in one continuous line across the center of the eggs.
3. Remove the skillet from the heat. With the help of a spatula, ease the eggs out of the pan, gently folding them over, tucking the cheese in the center and rolling the omelet onto a serving plate.
4. Sprinkle the chives on top as a garnish.
