Corn Omelet

Updated from a 1951 cookbook, The Settlement Cookbook to make it a bit more healthy.

CORN OMELET

1/2 cup canned corn, or corn from cob

2 tablespoons cream, skim milk, or water
1 egg or equivalent egg sub.

1/4 teaspoon salt
2 tablespoons fat (butter, olive oil, cooking spray)


Chop corn very fine, add egg, well beaten, the salt and a little pepper,
and the cream (or other liquid) and mix well. Heat skillet,
add butter or any other fat, pour in the mixture, and cook until set
and well browned underneath. Fold and serve.