Recipe - Open-Faced Omelet

1 One fourth cup Fresh corn kernels; (3 to 4
ears)
4 Green onions; chopped
4 lg Eggs
1/3 cup Milk
One half teaspoon Fresh basil; finely chopped
One fourth teaspoon Salt
1/8 teaspoon Pepper
2 small Tomatoes; cut into 12 wedges
1 cup Cheddar cheese; shredded
Garnish: fresh basil sprig

Saut‚ corn and green onions in a lightly greased 9inch nonstick skillet 5
minutes or until tender.

Whisk together eggs and next 4 ingredients; pour over vegetables in
skillet. Cover and cook, without stirring, over mediumlow heat 10 to 15
minutes or until almost set. Top with tomato wedges and cheese.

Cover and cook 5 more minutes or until cheese melts. Garnish, if desired.
Makes 6 servings.

Recipe by: Southern Living

Posted to MCRecipe Digest V1 #1047 by Suzy Wert SuzyWert@aol.com on Jan
27, 1998