Double Corn Cakes With Fresh Corn
Cheesy Green Omelet
An omelet (pronounced AHM-lit) is a French dish like scrambled eggs that you turn into a fancy, folded pancake. It can be a little tricky, but hey—don’t worry! If it’s not going well, just use your spatula to scramble the eggs up and serve them that way instead. Kids Advisory Board member Liana loved testing this recipe: “It was DELICIOUS and surprisingly tasted professional! Like something I’d eat at a breakfast place!”
- Cutting board
- Sharp knife (adult needed)
- Measuring spoons
- Medium Bowl
- Whisk or fork
- Measuring cup
- Medium nonstick skillet
- Pot holder
- Dinner plate
- 3 eggs
- 1 teaspoon salt
- 1 cup cup greens, such as Swiss chard, spinach or kale, cleaned, tough stems removed, and chopped
- 1/4 cup shredded or crumbled cheese, such as cheddar, Monterey Jack, or feta
- 1 tablespoon olive oil
- Crack the eggs into the bowl, add the salt, and use the fork or whisk to beat the eggs until they are pale yellow. Add the greens and cheese and stir.
- Put the skillet on the stove, turn the heat to medium, and add the oil. When the oil is hot, pour in the egg mixture and tilt the pan to spread the eggs around the bottom.
- When the eggs look firm and set, gently and carefully shake the skillet to loosen the omelet.
- Using your spatula, fold the omelet in half and then slide it onto the plate.
- Serve right away.