5 from 7 votes
Fluffy Grilled Corn, Goat Cheese & Chive Omelettes with Slow Roasted Tomatoes
Prep Time
25 mins
Total Time
25 mins
 

Fluffy omelettes packed with corn, goat cheese, chives, and topped with sweet slow roasted tomatoes.

Course: Breakfast, Brunch
Cuisine: American
Servings: 2
Calories: 813 kcal
Ingredients
  • Corn:
  • 2 Ears Corn – husk and silk removed*
  • 1 TBS Unsalted Butter , melted
  • Omelets:
  • 6 large Eggs , separated
  • ½ tsp Kosher Salt , plus more to taste
  • ¼ tsp Ground Black pepper , plus more to taste
  • 1 TBS Half-and-Half (optional)
  • 2 TBS Unsalted Butter , divided
  • 2 Oz Goat Cheese – crumbled (1/2 cup)
  • 8-10 Chives – thinly sliced
  • Tomatoes:
  • 1 Pint Cherry Tomatoes or Grape Tomatoes– halved
  • 3 Cloves Garlic – smashed and peeled
  • 5 TBS Extra Virgin Olive Oil , divided
  • Sea Salt , to taste
  • Italian Seasoning , to taste
Instructions
  1. For the Slow Roasted Tomatoes: Preheat the oven to 225 degrees F. Line a large sheet pan with aluminum foil for easy clean up.
  2. Drizzle sheet pan with 2 ½ tablespoons of the olive oil. Add tomatoes, cut side up, and garlic. Drizzle tops of tomatoes with remaining 2 ½ tablespoons of olive oil. Season generously with sea salt and Italian seasoning. Transfer to oven and bake for 2 ½ - 3 hours, or until tomatoes are dried and slightly shriveled. Transfer tomatoes and garlic to a jar with a tight fitting lid. Pour olive oil juices over top, seal, and transfer to the refrigerator until ready to use.*
  3. Grill the Corn: Heat a grill, or grill pan to medium high- high. Grill corn, turning occasionally, until charred and tender, about 10-15 minutes. Transfer corn to a clean work surface. Brush with butter and season generously with salt and pepper. When corn is cool enough to handle, remove kernels from cob using a serrated knife. Set aside.
  4. For the Omelets: On a clean work surface of plate, divide the goat cheese and chives into thirds. Set aside 1/3 of each for topping omelets.
  5. In a large mixing bowl combine the egg yolks, corn, half and half, measured salt and pepper. Whisk to combine. Place the egg whites in a separate, medium mixing bowl. Use a hand held mixer, on medium speed, to beat the egg whites until SOFT peaks ALMOST form. Use a rubber spatula to gently fold the egg whites into the yolk mixture. Fold until thoroughly combined and no traces of whites are visible.
  6. Melt 1 tablespoon of the butter in a nonstick skillet over medium heat. Add half of the egg mixture to the pan. Cook, undisturbed, until the eggs just begin to set, about 2 minutes. Use a spatula to gently lift the edge of the omelet to allow the uncooked egg to flow underneath. Continue to cook, undisturbed, until the eggs are ALMOST completely set.
  7. Sprinkle half of each the goat cheese and the chives (Optional: and reserved corn) over HALF of the omelet. Use the spatula to gently fold the bare half of the omelet over the topped side. Continue to cook until set, about 1 additional minute. Remove from heat and tilt omelet out of skillet and onto plate. Repeat with the remaining butter, eggs, goat cheese and chives.
  8. To Serve: Garnish omelets with the slow roasted tomatoes and the remaining goat cheese and chives. Enjoy!
Recipe Notes

Notes:
*Can substitute 1 cup of frozen corn, defrosted
*Tomatoes will keep, covered and stored in the refrigerator, for up to 1 week. I like to triple the recipe and use the tomatoes in salad, on crostini, in bruschetta, or simply on their own!
*If the tops of omelets are still wet, but bottom is beginning to brown, before adding toppings, transfer sauté pan to the oven with the broil function on, for about 30 seconds to 1 minute. Then return to stove, top with goat cheese and chives and continue as directed. Just make sure your sauté pan is oven safe!
*Optional: Reserve 2 tablespoons of grilled corn for the filing. Add one tablespoon, per omelette, to the filling with the goat cheese and chives.

Nutrition Facts
Fluffy Grilled Corn, Goat Cheese & Chive Omelettes with Slow Roasted Tomatoes
Amount Per Serving
Calories 813 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 25g 125%
Cholesterol 619mg 206%
Sodium 931mg 39%
Potassium 740mg 21%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 6g
Protein 27g 54%
Vitamin A 59.9%
Vitamin C 69.9%
Calcium 16.6%
Iron 27.6%
* Percent Daily Values are based on a 2000 calorie diet.