Crispy Corn Omelet
I mentioned it in my near calzone fail on Thursday, but Olathe corn is in full effect right now in Colorado. I’m not sure that I’ve ever heard of this stuff before living in Colorado, but trust me. I know about it now!
It seriously one of the most advertised vegetables I’ve ever seen. There are commercials, radio spots, banners… I swear there was a door-to-door Olathe corn salesman who stopped by a few days ago.
Ok. I made that last one up.
The point is that I’ve felt this intense pressure to BUY SOME FREAKIN’ CORN.
So I bought a lot of corn and now I’m trying to figure out what to do with it. This omelet was a good use for an ear.
1) Slice tortilla strips and add them to a small skillet with about a tablespoon of oil. Cook over medium-high heat until strips are very crispy and slightly browned, probably 7-8 minutes. Stir occasionally.
2) Dice jalapeno, cut corn off the cob, mix eggs with some milk.
3) Remove strips from pan and add a small amount of oil or butter. Add corn and jalapenos to pan and season with a pinch of salt.
4) Cook until veggies are soft over medium heat, about 2 minutes. Then add in tortilla strips. Pour egg mixture (2 eggs per omelet) over veggies.
5) As the eggs cook, use a spatula to push the cooked eggs to the center and tilt the pan so the uncooked eggs flow out and cook.
6) Once the eggs are 90% cooked, add cheese to one half of the omelet and use a spatula to carfully fold omelet over. Cook for another 30 seconds or so on each side to melt cheese and finish cooking eggs.
7) Serve with salsa and cilantro.
For what it’s worth though, the sweet corn is really good quality and very pretty.
Well, you know, pretty for corn.
Start the prep by cutting all the corn off the cob and dicing up the jalapeno. I left my seeds in the jalapeno for plenty of heat, but you could cut them out if you want.
Here’s a tip for cutting corn off the cob: Set it up straight in a bowl. Then as you cut the corn off, the kernels will fall into the bowl and not scatter all over the earth.
Making the Crispies
Honestly, the corn wasn’t my favorite part of this omelet. My favorite part was my way of adding some texture to the omelet: crispy tortilla strips!
Just slice up the corn tortillas and add them to a hot skillet with a bit of olive oil. Cook them on medium heat for a few minutes, stirring occasionally. Eventually the strips will crisp up nicely.
Basically, these are homemade fritos, people.
Making the Omelet
As they say, you can’t make an omelet without breaking a few eggs. So go ahead and break those eggs and pour in some milk while you’re at it. Two eggs per omelet will do the trick.
In a small omelet pan or skillet, add a drizzle of oil or butter and then toss in the corn and jalapenos. Give them a sprinkle of salt and cook them for a minute or two until they soften up.
Then toss in the corn strips.
This was some serious corn on corn action.
Next, just pour in your egg mixture (2 eggs per omelet) straight on top of the other ingredients. Use a flat spatula to move the eggs into the center of the pan and tilt the pan slightly to let the uncooked eggs spill to the outside of the pan and cook. Cook the omelet over medium heat for about two minutes. At that point about 90% of the egg will be cooked, but probably not all of it.
Then add your grated cheese to one side of the omelet!
Then just kind of fold over the other half and cook it for about thirty more seconds on each side. Use a spatula to flip the omelet. When flipping, I recommend gently rolling it toward the folded side. That’s the easiest way to get it flipped. As the cheese melts, the rest of the egg will cook as well.
Serve the omelet on some salsa and garnished with plenty of cilantro.
Since the eggs are laced with the tortilla strips, the omelet has a really awesome texture.
This was kind of a hard dish to photograph because everything was yellow and it looked like a big hot mess on a plate. Trust me though. It tasted a lot better than it looks!
Tortilla strips in omelets. That’s my tip for the day.
Oh. And BUY SOME FREAKIN’ CORN!