A quick and healthy breakfast choice.

　　

Ingredients

4 main-course servings

　　3 ears of corn, husked

　　4 1/2 tablespoons unsalted butter

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　4 large eggs, separated

　　1 tablespoon finely chopped fresh chives

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Add corn to a 4-quart pot of boiling salted water, then remove from heat and let stand, covered, 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs with a sharp knife into a bowl, then scrape cobs over bowl to extract “milk.”

　　

Step 3

Melt butter in a 10-inch ovenproof nonstick skillet (preferably lightweight) and remove skillet from heat, then transfer 3 tablespoons melted butter to bowl with corn (leaving remaining butter in skillet to cool). Toss corn to coat, and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

　　

Step 4

Whisk egg yolks with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl until combined. Beat whites with a pinch of salt in another bowl using an electric mixer at medium speed until they just hold stiff peaks. Fold one third of whites into yolks to lighten, then fold in remaining whites gently but thoroughly. Gently fold in corn mixture.

　　

Step 5

Spoon mixture into skillet and bake until pale golden and set, 10 to 12 minutes. Loosen omelet with a heatproof rubber spatula and slide onto a plate. Serve sprinkled with chives.

　　

Grilling Procedure

Step 6

If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:

　　

Step 7

Hot: When you can hold your hand there for 1 to 2 seconds

　　

Step 8

Medium-hot: 3 to 4 seconds

　　

Step 9

Low: 5 to 6 seconds

　　

Step 10

If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

　　

EB Fact

Step 11

Eggland’s Best eggs have just 175mg of cholesterol, compared to ordinary eggs that have 185mg of cholesterol. Using EB eggs in this recipe will reduce the total amount of cholesterol per serving by 5%!

　　

Tips

Step 12

Quick Substitute: Use frozen corn when corn is not in season.

　　

Step 13

Say Cheese: Mix in your favorite... Swiss, cheddar or goat cheese.

　　

Step 14

Flavor Boost: Mix in a tablespoon each of chopped onions and chopped green pepper for an extra kick.

　　

Step 15

Finishing Touch: Right before serving, drizzle a little melted butter and put a dash of paprika on each piece.

　　

Nutrition Information

Step 16

Serving size: 1 serving

　　

Step 17

Calories: 243

　　

Step 18

Fat: 18g (65.2% calories from fat)

　　

Step 19

Cholesterol: 210mg

　　

Step 20

Sodium: 338mg

　　

Step 21

Total Carbohydrate: 13g

　　

Step 22

Dietary Fiber: 2g

　　

Step 23

Protein: 8g

　　Easy Gourmet