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Country Corn Omelette

the.instructor's picture
  Bacon slices 4 , diced
  Sliced almonds 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon
  Corn kernels 1 Cup (16 tbs) (Fresh Or Frozen)
  Onion 1 Small, diced
  Lightly packed shredded green chard/Red kale / swiss chard 4 Cup (64 tbs)
  Eggs 8 Large
  Diced jack cheese 1⁄2 Cup (8 tbs)
  Sour cream 1⁄3 Cup (5.33 tbs)

In a 10- to 11-inch frying pan, cook bacon over medium heat until crisp.
Lift out bacon; drain on paper towels and set aside.
Add almonds to pan drippings.
Cook over medium heat, stirring gently, until lightly browned, 1 to 2 minutes.
Lift out and set aside.
Pour pan drippings into a measuring cup; add butter, if needed, to make 4 tablespoons.
Return drippings and butter to pan; add corn and onion and cook over medium heat, stirring often, until onion is soft, about 6 minutes.
Remove corn and onion from pan; keep warm.
To pan, add 1 tablespoon butter; then add kale.
Stir over medium heat until limp and tender to bite, about 2 minutes; remove from pan and keep warm.
Add 2 more tablespoons butter to pan and reduce heat to medium-low.
In a bowl, beat eggs just until blended; pour into pan.
When eggs begin to set, push cooked portion aside to allow uncooked portion to flow underneath.
When eggs are set but top still looks moist and creamy, arrange kale on top in an even layer; spoon corn mixture over kale, then sprinkle evenly with cheese and bacon.
Mound sour cream in center; garnish with almonds.
Present omelet in pan; cut into wedges to serve.

Recipe Summary

Stir Fried

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