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Soufflé Omelet with Cheese and Corn



  • Sea Salt little

  • Parsley (chopped) little


  1. Separate egg yolk and egg white. Mix the egg yolks well.

  2. Add a little sea salt to the egg whites and beat them into a thick foam with a whisk.

  3. Mix the egg yolk and egg white foam gently.

  4. Spread a little cooking oil on the surface of the pan, add in the egg foam, cover the pan and fry over low heat for 2 minutes.

  5. Open the lid and sprinkle the Monte Whole Kernel Corn, mozzarella cheese and chopped parsley over the half of the egg foam. Cover the pot for 1 minute.

  6. Remove the cover, turn off the heat and place it over a plate. Use a wok shovel to turn the corn filling from one side to another and fold it in half. Enjoy.


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