Roasted Corn and Parmesan Omelet

Can you believe that even after making this large batch of Corn and Zucchini Chowder, there was still a ton of corn left?  My Dad roasted a batch in the oven, and I took some of that home with me, along with a tomato from their garden.  I’ve been pretty busy lately, but I am so happy I took the time the other day to prepare myself this beautiful lunch.

 

 

I was inspired by this recipe for Scrambled Eggs with Fresh Corn, Goat Cheese, and Tomatoes.  Really, you should take a look at the link, the picture is gorgeous.  There’s no real recipe here, but I made a 2-egg omelet using about 1/4 c. of roasted corn, and a large tablespoon of freshly grated Parmesan.  At the same time, I sliced the fresh tomato onto a baking sheet and drizzled the slices with olive oil, salt, and pepper.  I baked them at 400F for 10-12 minutes.

In less than 20 minutes, lunch was served.  This was so much better than my other option, yet another peanut butter and banana sandwich. 🙂

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s