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. 🙂