Corn-Goat Cheese Omelet

Wake up with this savory omelet stuffed with sweet corn, creamy goat cheese, and fresh green onion. Easy enough to make even on a weekday morning.

Corn-Goat Cheese Omlet

Hope everyone is having a wonderful Memorial weekend! Mine is full of catching up, shopping, eating, laughing, hiking, oh and did I mention eating? Becky and I have been exploring all over Elizabethtown and Louisville, KY from browsing boutiques/consignment shops, people watching at the BBQ Blues Bikes festival, stuffing our faces at Back Home Hammerheads and the Pie Kitchen and laughing at good jokes at The Laughing Derby comedy club. Although we did flex our shopping muscles and our smiles, today we are going for a little hike to help burn off whatever is left from yesterday’s binge-fest. What’s a visit without an explosion of amazing food? Nothing I want to be involved in that’s for sure. There may even be a distillery tour involved at some point O:-).

But enough about food you cannot see, how about this omelet? I had been meaning to make this for far too long and finally did one morning and it was a snap. Eggs cook quickly and are much more satisfying than a bowl of cereal in the morning. This one was a particular hit due to my weakness for goat cheese. I’ve posted quite a few recipes featuring goat cheese recently. Why do cravings always come in waves? No matter, you need to make this omelet full of sweet corn and creamy goat cheese.

Two years ago: Chocolate Beer Truffles

Three years ago: Goat Cheese Stuffed Tomato-Basil Chicken Burgers


Serves 1


1/4 cup thawed frozen sweet corn kernels

2 Tbsp crumbled goat cheese

1 stalk green onion, chopped

2 eggs

1 Tbsp milk

Pinch salt

1 Tbsp unsalted butter


  1. In a small bowl combine the corn, goat cheese and onion. In another small bowl beat together the eggs, milk and salt.
  2. Melt butter in a small skillet over medium heat. Add egg mixture and let sit for a few seconds. Scrap sides towards the middle using a spatula, letting the uncooked egg run underneath. Let set and then run spatula around the edges and underneath.
  3. Pour corn mixture on half of the half and fold over the other half. Slide onto a plate and serve.

Source: Adapted slightly from Dash Magazine, March 2014.


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