Corn and Tomato Omelette

A Vietnamese omelette is eaten during the day or in the evening. It's great in a pinch, as a supplement to a family style meal of rice and other dishes. Say you have one more person dropping in for lunch and need a little something more fast, this omelette is your answer. It's not traditionally made with tomatoes or corn, but I like it like this. And in case you're wondering fish sauce and eggs is the jam, rivalling duck fat and eggs.

Vietnamese Omelette My Way
 3 eggs
 1 small tomato chopped
 1 tablespoon corn kernels, optional  (not much more than this or it will be too sweet)
 one scallion, green and white part separated. white part chopped and green part either chopped or sliced
 1/2 teaspoon fish sauce (or to taste)
 black pepper to taste
 1 tablespoon vegetable oil
 thin pat of butter

 1. Heat small pan (b/w 6-8 inches) with oil to medium heat.
 2. Crack the eggs into a bowl. Add the fish sauce, green part of the scallion and black pepper. Whisk until mixed well.
3.Add the white part of the scallion, the tomato and the corn to the pan. Stir around until tomato softens, maybe 2 minutes. Spread the mixture evenly around the pan.
4.Pour the egg mixture evenly into the pan. After about one minute, turn down heat slightly, and flip the omelette carefully. (You can do this by sliding omelette on a plate. If you cannot do this simply put a lid on the omelette for a minute to cook and set.) After another minute the omelette should be set. Carefully slide it onto a plate, open faced. Spread a pat of butter on omelette. Slice the omelette into 1/6th's, like a pizza.

Comments

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I've done Omelettes with practically everything I liked...Tuna, chips, jam... spinich leaves... well.. everything..
And never thought It could be ok with a sweet vegetable!!

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