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A Fresh Summer Omelet

Omelets are one of my favorite quick, go-to meals whether it is breakfast, lunch or dinner. They are often my dinner choice whenever I am home alone at dinner time.  

Recently, I made this yummy, summery, cheese omelet that highlights the fresh garden vegetables available in the summer.  

The Grilled Corn and Tomato Relish paired with the eggs and cheese introduced a fresh pop of flavor that I loved.  I hope you will love it, too.

Cheese Omelet with Grilled Corn and Tomato Relish

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Omelet with Grilled Corn and Tomato Relish
Summer Omelet with Grilled Corn and Tomato Relish
The next time you grill some corn-on-the-cob, make an extra ear or two so you will have leftovers. Cut the kernels from the cob and save them to make this relish.  

If you make your corn with chili-lime butter your relish will be over-the-top delicious!
Cheese Omelet with Grilled Corn and Tomato Relish

I like to use Roma tomatoes in this relish because they are less watery than others, but go ahead and use any garden-grown tomato you have. Don't you just love the taste of a fresh tomato from the garden?

Grilled Corn and Tomato Relish
Grilled Corn and Tomato Relish

Use whatever cheese you love in your omelet, but I really like pepper jack cheese in mine.  If you don't like a lot of spice choose a more mild cheese.

A couple of slices of avocado would be very nice on the side.  Why didn't I think of that when I made my omelet?

Cheese Omelet with Grilled Corn and Tomato Relish

Grilled Corn and Tomato Relish Ingredients
Grilled Corn and Tomato Relish Ingredients
Makes One Omelet

  • 2 large eggs
  • Cheese of your choice
  • olive oil for the pan
  • 1/2 cup chopped tomato
  • 1/2 cup grilled corn kernels
  • 1/2 jalapeno pepper, minced
  • 1/4 cup red onion, diced
  • 1/2 lime, juiced
  • salt and pepper, to taste

Directions
Mix together all of the ingredients in a bowl, except the eggs and cheese.  Set aside.

Heat olive oil in an 8-inch skillet over medium heat.  Crack the eggs into a small bowl and beat them gently with one teaspoon of water and salt and pepper to taste.

When hot, pour the egg mixture into the pan.  With a spatula, lift the edges of the egg as it starts to set to move the liquid egg to the edge and under the set portion of the egg.

Top one side of the egg mixture with cheese and a couple of spoonfuls of the relish when most of the egg has set.  Reduce the heat to medium-low and cover the pan for a minute or two to let the cheese melt and finish cooking the egg.

The egg is done when it still looks a little wet on top.  Fold one half of the omelet over the other and slide it out of the pan onto your serving dish.  Spoon more corn and tomato relish onto the plate.

A Cheese Omelet with Grilled Corn and Tomato Relish
A Cheese Omelet with Grilled Corn and Tomato Relish

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