The Breakfast Anytime Chef presents ...
Corn Omelet
at The Fatted Café
This single serving scrambled skillet has a
wonderful flavor blend
. Multiply the recipe by
the number of people to be served.
Lard or butter for the pan
A small amount of ham (like 1 ounce), diced
1/4-cup of whole kernel corn
Half of a small onion, diced
1 jumbo egg
1 small tomato, diced
A dollop of sour cream
Salt and pepper to taste
Heat some oil in a non-stick skillet over medium heat and let it get nice
and warm
.

Put the diced ham, whole kernel corn and diced onion in the skillet and
cook until the onion is getting tender but not browned.


T
hen scramble a jumbo egg and pour it over the pan mixture. After it sets
across the bottom, pull the sides to the center to keep it from "caking
." Be
careful not to overcook.


Empty the pan on a luncheon plate, top with the diced tomato and a
dollop of sour cream. With
coffee and toast on the side, this is a fantastic
breakfast or brunch. Serves one.
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