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Recipes » breakfast and brunch » Farmer’s Market Omelet

Farmer’s Market Omelet

By Kate Morgan Jackson

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This easy recipe for a farmer’s market omelet uses local summer corn, tomatoes and basil with cheddar cheese for a breakfast bursting with flavor!

how to make a Farmer's Market Omelet

I named this particular omelet recipe the farmer’s market omelet because it uses three of my very favorite kinds of local summer produce: sweet corn, cheery cherry tomatoes, and aromatic basil.

The omelet itself is filled with creamy cheddar cheese, and the savory cheese mixed with the sweet veggies…well, let’s just say that when you find yourself at your local farmer’s market, please think farmer’s market omelet.  Let’s make it!

So, I’m writing this particular post on the day after the Southern husband and I spent the night out on the town with our besties Janet and Bruce, two of our very favorite people.  We had tickets to see the Broadway show Hello Dolly, starring none other than Bette Midler, and not only did we have tickets, we had box seats (my very first time sitting in a Broadway theater box!).

I was wracking my brain trying to figure out a way to relate our fun night out to a farmer’s market omelet, but as usual my wonderful Janet came up with the connection.

friends at Hello Dolly!

She pointed out that up in our box we look like we are in a nest up high in a tree, and birds lay eggs in nests, and eggs make omelets.  PERFECT, RIGHT?  I know my friend Lisa at Fresh Eggs Daily would approve.  And just to demonstrate….

box seats at Hello Dolly!

…there we are during intermission in our nest.  Both the show and the Divine Miss M were as wonderful as we hoped and dreamed they would be, and after that we ended the evening with a nightcap in the rooftop bar at our delightful hotel.

Citizen M welcome message

If you ever have the chance to stay at a Citizen M hotel, you will find they are a hoot.  Small but spotless and utterly clever rooms and super nice staff.  Happiness all the way around!

Meanwhile back at the omelet, this is definitely one to make when all those great summer herbs and veggies are in season.  I lucked into some yellow pear cherry tomatoes that were sweeter than sweet, and they color coordinated perfectly with the corn and the eggs.

And even though you can’t see it, there is creamy, dreamy  Cabot cheddar cheese on the inside.

Farmer's market omelet on plate

So make sure you put this farmer’s market omelet on your summer must-make list!  What’s your favorite summer produce recipe?  Tell me in the comments!

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farmers market omelet

Farmer’s Market Omelet


★★★★★ 5 from 1 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Description

This easy recipe for a farmer’s market omelet uses local summer corn, tomatoes and basil with cheddar cheese for a breakfast that is bursting with flavor!


Ingredients

  • 6 eggs
  • ½ cup milk
  • 2 tablespoons butter
  • 1 cup shredded cheddar cheese
  • 2 ears corn, kernels cut off (see Note below)
  • 20 cherry tomatoes cut in half
  • Basil
  • Salt and pepper

Instructions

  1. Whisk eggs and milk together and add a pinch of salt and pepper.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Add half the egg mixture and cook until eggs are almost set, pulling the sides of the egg mixture towards the middle to let all the liquid cook.
  3. Add half the cheese, corn and tomatoes to one half of the egg mixture. Run a spatula underneath the egg and slide it off onto a plate, folding the top half over the bottom to cover the cheese and veggies.
  4. Repeat with the remaining ingredients to make the second omelet.
  5. Sprinkle both with basil leaves and serve!

Notes

I make this with local corn that is super fresh and sweet so I just cut off the kernels and use it raw, but if you like your corn better cooked, just dug the kernels in some simmering water for about 2 minutes and you will be all set!

69414.8 g636.2 mg47.5 g23.7 g0.6 g31.5 g4.1 g38.7 g649.4 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on August 5, 2018

Good for: Brunch

Last Post:
Easy Steak and Potato Salad
Next Post:
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  1. MJ says

    August 5, 2018 at 8:27 pm

    Sounds (and looks!) delicious! Quick question: is the corn cooked or raw?

    Reply
    • Kate says

      August 6, 2018 at 7:51 am

      Hi MJ! That is a really great question and I’m going to add my answer to the notes in the recipe, but here it is just for you! I make this with local corn that is super fresh and sweet so I just cut off the kernels and use it raw, but if you like your corn better cooked, just dug the kernels in some simmering water for about 2 minutes and you will be all set! :)

      Reply
  2. Martha in KS says

    August 5, 2018 at 8:48 pm

    I’ve never thought to put corn in an omelet but it sounds great! I’ll be trying it as soon as more of my tomatoes are ready to pick. Thanks for the recipe.

    Reply
    • Kate says

      August 6, 2018 at 7:52 am

      Hi Martha! When fresh corn is in season I put it in EVERYTHING – fresh corn season is so short! :)

      Reply
  3. Rosemary says

    August 6, 2018 at 8:57 am

    What an interesting idea to put corn in an omelet! I’m going to try this. Thanks for the great recipe!

    ★★★★★

    Reply
    • Kate says

      August 8, 2018 at 9:32 am

      Hope you love it as much as we do, my friend! xo

      Reply
  4. Daniel Halpern says

    August 7, 2018 at 8:34 am

    I love your site, the simplicity of your well-thought out recipes – and that, most importantly, they taste good! Your passion and expertise is everywhere evident.

    Reply
    • Kate says

      August 8, 2018 at 9:32 am

      Dan! I’m loving such high praise from one of my favorite food aficionados. You made my day!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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