- 2 eggs
- 1 tablespoon milk or water
- 2 tablespoons corn kernels (frozen or canned), thawed and drained
- 3 tablespoons grated cheese or chopped sliced cheese cup cornflakes
- 1 teaspoon corn oil
- Salt and pepper, to season
- Beat the eggs in a bowl together with the milk or water, corn kernels and salt and pepper to season.
- In a nonstick frying pan roughly 15cm wide, heat up the oil. Once the pan is nice and hot, pour in the egg mixture. Let it cook slightly at the bottom, then shake the pan a little to loosen it, and use a spatula to pull the edges of the omelette inwards, allowing the egg mixture to flow out and fill those gaps.
- Sprinkle the cheese over the top of the omelette and allow it to melt while the omelette cooks through. When the omelette is nearly fully cooked but still slightly runny in the middle, sprinkle most of the cornflakes (reserving a few) in a line down the middle of the omelette.
- Using a spatula, fold one-third of the omelette over the middle, then flip it onto a serving plate so you have the perfect omelette. Garnish with more crunchy cornflakes.
This recipe was created by Sarah Benjamin, Kitchen Hoarder blogger and Asian Food Channel Host, in conjunction with the launch of Kellogg’s global hunger relief campaign, Breakfast for Better Days.
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