This easy recipe for a farmer’s omelet uses local summer corn, tomatoes and basil with cheddar cheese for a breakfast bursting with flavor!
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Why we love this recipe
You can find all kinds of versions of a farmer’s omelet if you look around, and basically it means an omelet that is filled with whatever delicious leftovers you have around that can be incorporated into an omelet.
I love this vegetarian version because it uses three of my very favorite kinds of local summer produce: sweet corn, cheery cherry tomatoes, and aromatic basil…all things that you can find at your friendly neighborhood farmer’s market!
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 that farmer’s market, please think farmer’s market omelet. Let’s make it!
Ingredients you need
Ingredient notes and substitutions
- Eggs: We find that extra large eggs work best for this omelet.
- Cheese: We love the classic shredded cheddar, but pretty much any cheese will work for this recipe – feta cheese, American cheese, mozzarella cheese, even blue cheese.
- Veggies: You can mix and match the veggies as much as you like! If you are using a veggie (like spinach or squash) that needs to be cooked first, cook that up before you start making the omelet so that it is ready when you are.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Whisk 3 eggs and 1/4 cup of cool water together and add a pinch of salt and pepper.
STEP 2: Melt 1 tablespoon of butter in a small skillet (ideally a non-stick omelet pan!) over medium heat. Add the egg mixture and cook until eggs are almost set, pulling the sides of the egg mixture towards the middle with a spatula to let all the liquid cook. I tilt the pan as I am pulling the eggs towards the center to let the uncooked eggs slide to the edges of the pan.
STEP 3: Add half the cheese, corn and tomatoes to one half of the egg mixture.
STEP 4: Run a spatula underneath the eggs and slide it off onto a plate, tilting the skillet until the eggs are halfway onto the plate and then tilting the skillet even more so that you are folding the top half over the bottom to cover the cheese and veggies. (And if things fall apart a little, no worries! It’s still going to taste amazing!)
Repeat with the remaining ingredients to make the second omelet. Sprinkle both with basil leaves and a little extra veggies if you have them and serve it up!
Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Mixing Bowls: We love the side handle on these bowls…it makes for steadier mixing.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Omelet Pan: This small skillet is custom-made for omelets, but it is also just right for anything that requires a smaller pan.
- Fish Spatula: It’s not just for fish (although we love it for Julia Child’s Filet of Sole)…it’s thin enough to scoot under anything you want to flip! Including omelets!
Recipe FAQs
You can, but heads up that milk will tend to make your eggs a little runny as the milk liquids and solids heat up. If you are okay with that then go for it! You can also use eggs all by themselves – this will make for a more solid egg portion of the omelet.
You can! Many farmer’s omelets add chopped cooked meats such as bacon and sausage…you could also add cooked shredded chicken.
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
Pretty much every veggie will be fine in this omelet. Cooked baby spinach, cooked chopped squash, cooked cubes of regular and sweet potatoes…pretty much whatever is in season and/or left over in your fridge is going to be great for this omelet!
We love sweet corn cut right off the cob with no cooking, but if you want your corn cooked a bit, pop it in some simmering water for about 2 minutes.
As long as the underside of the eggs are firm, don’t worry if they are a little liquid on top…the heat of the eggs will keep them cooking even after you fold the omelet and slide it on to the plate.
When we are making more than one omelet (there are times when I am making way more than two!) I make sure our dinner plates are oven-safe, and I put the plated omelets in a 200 degree oven to keep them warm until all the omelets are done.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
What to serve with this recipe
Well, we would never say no to some brown sugar bacon on the side! And if you are a fan of pancakes on the side of your eggs, these Buttermilk Cornmeal Pancakes are just the ticket. You can pick up some strawberries at the farmer’s market and make these Strawberry Crumble Muffins, and a cup of Fresh Mint Tea finishes off the perfect brunch!
Other egg recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
PrintFarmer’s Omelet
This easy recipe for a farmer’s omelet uses local summer corn, tomatoes and basil with cheddar cheese for a breakfast that is bursting with flavor!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 eggs
- ½ cup water
- 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
- Whisk three eggs and 1/4 cup of water together and add a pinch of salt and pepper.
- Melt 1 tablespoon butter in a skillet over medium heat. Add 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!
Notes
-
- Eggs: We find that extra large eggs work best for this omelet.
-
- Cheese: We love the classic shredded cheddar, but pretty much any cheese will work for this recipe – feta cheese, American cheese, mozzarella cheese, even blue cheese.
-
- Veggies: You can mix and match the veggies as much as you like! If you are using a veggie (like spinach or squash) that needs to be cooked first, cook that up before you start making the omelet so that it is ready when you are.
Daniel Halpern says
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.
Dan! I’m loving such high praise from one of my favorite food aficionados. You made my day!
Rosemary says
What an interesting idea to put corn in an omelet! I’m going to try this. Thanks for the great recipe!
Hope you love it as much as we do, my friend! xo
Martha in KS says
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.
Hi Martha! When fresh corn is in season I put it in EVERYTHING – fresh corn season is so short! :)
MJ says
Sounds (and looks!) delicious! Quick question: is the corn cooked or raw?
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! :)