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!
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.
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….
…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.
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.
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!Print
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!
- 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
- Salt and pepper
- Whisk eggs and milk together and add a pinch of salt and pepper.
- 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.
- 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.
- Repeat with the remaining ingredients to make the second omelet.
- Sprinkle both with basil leaves and serve!
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!