Carrot and Corn Omelet
This is a very colorful and mellow omelet, on the sweeter side, and surely loved by my kids.
What I used: serves 4
2 cups fresh grated carrot
1 cup corn
1 tsp of cilantro chopped
Salt and pepper to taste
Grated cheese (optional)
In a little saucepan, cook the corn with a pinch of salt and little water. Once they cook, add in the grated carrot, salt and pepper and sauté for a minute. Turn off the heat and set aside.
In a medium sized bowl, add all the eggs and beat them until they double in quantity.
Heat up a medium-large saucepan. When it starts to smoke, turn the heat to medium; grease the pan with some non stick cooking spray. Pour about ¾ cup of the beaten eggs. Turn the pan around, to make a wide omelet.
Scoop about ½ cup of the carrot mixture and place it in the middle of the omelet. Add in the grated cheese. Cover and let cook until the egg cooks through and cheese melts. Flip one edge over the other to make it a semi circle.
Repeat to make 4 omelets/servings. Serve hot with toast. Enjoy!