Crispy Corn Omelet

2 omelets
Prep Time:
Total Time:

Just a moment please...

corn omelet
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A spicy omelet mixed with crunchy tortilla strips makes for a really great breakfast!


4 eggs, beaten with a few tablespoons of milk or cream
1 ear sweet corn
2 corn tortillas
1 jalapeno, diced with or without seeds
1 tablespoon olive oil
2-3 ounces pepper jack cheese, grated
Cilantro (optional)


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.