Corn And Egg Omelet

Ingredients

• 3 ears corn (kernels removed)
• 3 egg yolks
• 3 egg whites
• 3 tablespoons corn pulp
• Salt to taste
• Butter for pan

Method

1. 1 Cut kernels from corn cobs and press down to extract the pulp. Measure out 3 tablespoons of pulp.
2. 2 Beat the 3 egg yolks with a little salt. In a separate bowl, beat the 3 egg whites to stiff peaks.
3. 3 Gently fold the egg whites into the yolk and corn pulp mixture until combined.
4. 4 Melt butter in a non-stick pan over medium heat. Pour in the mixture and cover.
5. 5 Cook until set, then fold the omelet in half and serve immediately on a hot plate.