Tomato, Sweet Corn and Olive Omelette
I hear the cries of shock and dismay- "he has made a savory breakfast!" No mashed-up bananas in this dish! ;-) But I did use something else that is sweet and delicious- beautiful, juicy and succulent sweet corn! And it does look pretty good now, doesn't it?
Breakfasts should be quick and easy to make- you don't want to start your day reading from a recipe book or getting worked up because some obscure and unusual ingredient or other is missing- you just want to get on with it and eat! At least I do!
Crack 3 eggs into a bowl, add a splash of milk, a little finely chopped parsley and season with salt, pepper and a little freshly grated nutmeg. So. The eggs are ready... Next, cut the sweet corn into 3 pieces and then slice the kernels off of the cob. I thought they would look nice if I kept them intact and didn't crumble them up- but that is purely up to you. Cut the cherry tomatoes in half, slice a couple of black olives up, chop a half of a Spring onion into slices and get your frying pan on the stove! Didn't I just say it only took me 5-6 minutes? ;-) Exactly!