We tried this recipe from Payel of Cookwithme24x7: https://youtu.be/atqAyJ-dTsM
It’s a video in a non-English language, so the directions are based on English subtitles. First, in a mixing bowl, using a fork lightly whisk 3 large eggs and a dash each of salt and black pepper. Add ½ cup low-fat milk, then 1 small minced shallot (about ¼ cup) and ½ cup corn kernels. Second, lightly coat a medium non-stick frying pan with oil spray and add 1 tsp butter. Heat on low. Third, pour the egg mixture in and let cook gently on low/low-medium heat, gently pulling in the margins and letting the liquid flow to the outer edges. Using a large plate, flip the omelet and then slide back into the same pan. Continue cooking on low/low-medium heat. Sprinkle the top side with 1-2 Tbsp shredded cheddar, leaving the outer edge (½ inch margin) bare. Gently fold in half, then let cook on each side. This was surprisingly tasty; the sweet corn and shallot work well in the fluffy omelet texture. (Nov. 2021)
Cooking Adventures 