Can I use milk instead of water with the eggs?

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.

Can I add some meat to this omelet?

You can! Many farmer's omelets add chopped cooked meats such as bacon and sausage...you could also add cooked shredded chicken.

What is the best way to cut corn kernels off of the cob?

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.

What other veggies work for this omelet?

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!

Don't I need to cook the corn before adding it?

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.

I don't have to cook the eggs all the way through before adding the filling?

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.

How do I keep the first omelet warm while I am cooking the second one?

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.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Farmer's Omelet

Farmer’s Omelet

Print Recipe

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5 from 1 review

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!

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
Diet: Vegetarian

Ingredients

Scale

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

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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.

Find it online: https://www.framedcooks.com/farmers-market-omelet/