lunch special: corn, pepper + mozzarella omelet

August 8th, 2011


It’s been a while since I posted a lunch special—my super simple meal posts—but after this lunch last week I decided this needed to be shared. This meal is truly what lunch special is all about: open the fridge, see what I can find and make something delicious in a short amount of time. This week I had an ear of corn, an anaheim pepper, fresh mozzarella and eggs—the perfect fixings for a tasty omelet. I simply sautéed the corn and peppers for a few minutes, then added the eggs and dotted the whole mixture with cheese.

The finished product is a delicious burst of summer freshness. The corn is juicy and sweet, the peppers bring the perfect amount of spice and the cheese keeps things exciting with little pockets of gooey goodness. Simple, filling, fresh and tasty.

corn, pepper + mozzarella omelet
makes 1

1 anaheim pepper, deseeded and thinly sliced
1 ear of corn, about 1/2 cup
1 Tablespoon butter
2 eggs
splash of milk
1/4 cup mozzarella, sliced into 1/2-inch pieces
salt and pepper to taste

1
Over medium heat, sautée the corn and peppers for 2-3 minutes.
2
Meanwhile in a small bowl whisk together the eggs with a splash of milk.
3
Pour the egg mixture over the peppers and corn, then dot the mozzarella evenly over the omelet.
4
Let the mixture cook for about 3 minutes, until slightly browned on one side*. Carefully flip (I cut mine in half and then flip) and cook for another 2-3 minutes.
5
Salt and pepper to taste.

*I like my omelets kind of crispy, it might not be the proper way to make them, but that’s how it goes in my household.

Comments: 1 Total

  1. Rute

    August 28, 2011 at 10:08 am

    I actually tried this one, and it’s freaking delicious! Thank you! :D

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