This recipe is truly an easy omelette, making for a simple mid-week dinner for two. If you're using a small omelette pan, divide the mixture into two before cooking, making the recipe more manageable.
Steam the corn for three minutes and set aside.
Heat an omelette pan with the olive oil and saute leeks for about 6-7 minutes, or until soft.
Remover the stones from the olives and cut into quarters. Remove the steamed corn kernels from the cob and combine with the leek mixture and olives.
Separate the egg whites from the yolks, and beat the egg whites until they form peaks. Season the egg yolks with black pepper.
Wipe the pan with kitchen paper to remove traces of leek mixture, and lightly oil pan again, and reheat. Fold the egg yolks throught the egg whites then add the egg mixture to the pan over a medium heat. Using a spatula knife gently ease the omelette round the sides to ensure it doesn't stick. Cook for 4-5 minutes before adding the leek mixture. Cook the top of the omelette under a hot grill for the remaining three minutes.
Serve with a green salad.
Makes 2 servings (serve = 1 omelette)
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1484 kj |
| Calories | 355 kcal |
| Fat | 20.7 g |
| Saturated Fat | 4.5 g |
| Total Carbohydrate | 21.6 g |
| Total Protein | 18 g |
| Fibre | 6.4 g |
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