Corn and Feta Cheese Omelet

Mar 17, 2014


Corn and Feta Cheese Omelet

Cheryl Wixson
Servings 2


  • 1/2 cup Emily's Taco Sauce
  • 1/2 cup corn kernels (fresh or frozen)
  • 3 eggs
  • 1.5 ounces Feta cheese
  • Sea salt and fresh pepper to taste
  • butter


  • In a small bowl, combine the corn and Emily’s Taco Salsa. Whisk together the eggs, and season to taste with sea salt and fresh pepper. Melt some butter in a 9-inch omelet pan. Add the eggs, and stir as if to make scrambled eggs until they just set. Spoon about ½ of the filling over the top of the eggs, then sprinkle the feta. Place a lid on the pan and let sit until the omelet is set and the filling warm.
  • Slide the omelet out of the pan and fold in half. Cover with the remaining filling and serve.

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