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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fresh Corn Omelet   
    Categories: Eggs, Cheese, Vegetables   
         Yield: 4 servings   
       
        10 lg Eggs   
         2 tb Water   
       1/4 ts (ea) salt & pepper   
         2 ts + 2 tb butter; divided   
         1 c  Corn niblets; thawed   
       1/2 c  Shredded Cheddar cheese   
              Fresh salsa   
       
     In a small bowl, whisk eggs, water, salt and pepper   
     until blended. In a large nonstick skillet, heat 2   
     teaspoons butter over medium heat. Add corn; cook and   
     stir 1-2 minutes or until tender. Remove from pan.   
        
     In same pan, heat 1 tablespoon butter over medium-high   
     heat. Pour in half of the egg mixture. Mixture should   
     set immediately at edges. As eggs set, push cooked   
     portions toward the center, letting uncooked eggs flow   
     underneath. When eggs are thickened and no liquid egg   
     remains, spoon half of the corn on 1 side; sprinkle with   
     1/4 cup cheese. Fold omelet in half. Cut in half; slide   
     each half onto a plate.   
        
     Repeat with remaining butter, egg mixture and filling.   
     Serve with salsa.   
        
     William Stone, Robson, West Virginia   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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