Print It

Open Faced Omelet

1 1/4 cups fresh corn kernels
4 green onions, chopped
4 eggs
1/3 cup milk
1 1/2 finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 small tomatoes, cut into 12 wedges
1 cup shredded Cheddar cheese

SAUTE corn and green onions in a lightly greased 9-inch nonstick skillet 5 minutes, or until tender. WHISK together eggs and next 4 ingredients; pour over vegetables in skillet. Cover and cook, without stirring, over medium-low heat 10 to 15 minutes, or until almost set. top with tomato wedges and cheese. Cover and cook 5 more minutes, or until cheese melts. Garnish if desired.