Omelette With Corn And Carrot Side Recipe

Preparation

1. Start by washing the carrots and corn. Peel the carrots and dice them into small pieces. If using fresh corn, remove the kernels from the cob. Frozen or canned corn can be used as a quicker alternative; just ensure it's drained and patted dry. 2. Beat the eggs in a bowl, seasoning with salt and pepper to taste. For a fluffier omelette, you can add a splash of milk or water to the eggs. 3. Heat a bit of oil or butter in a non-stick pan over medium heat. Once hot, add the diced carrots and corn kernels. Sauté for about 5 minutes, or until the vegetables are tender but still crisp. 4. Pour the beaten eggs over the vegetables in the pan, spreading them evenly. Let the eggs set around the edges, then gently stir to create a soft curdle. Continue cooking until the omelette is fully set but still moist on top. Optionally, sprinkle some shredded cheese or fresh herbs over the omelette before it's fully set for extra flavor. 5. Carefully fold the omelette in half and slide it onto a plate. Serve hot, accompanied by additional herbs or a side salad if desired.