Quick Worknight Dinner: Corn and Goat Cheese Scrambled Eggs

Sometimes after a busy day at work I just feel like having a simple supper.  Eggs are usually my go-to ingredient.  Time and again I’ve tried to duplicate the perfect omelets I love to order in restaurants.  Time and again what starts out as an omelet winds up as a scrambled egg conglomerate.  But even if it doesn’t look as nice as a neatly flipped and folded omelet, the eggs never fail to taste delicious!

Always the optimist, I had hoped that this time would be Perfect Omelet Night.  Alas, my record of messy un-omelets still holds.  I didn’t mind, though, because the eggs were incredibly fluffy and the goat cheese melted just enough to give the dish a slightly cool and creamy burst of flavor.  Corn kernels add a subtle, almost imperceptible sweetness, too.  They also give the eggs an interesting contrast in textures, since they still retain a bit of crunch even after cooking.

Tell me, what is your secret to making an omelet that actually looks like an omelet?  Just how can one do it?

Corn and Goat Cheese Scrambled Eggs
3 eggs, separated
salt and pepper to taste
½ cup corn kernels
1 tbs butter
¼ cup goat cheese, crumbled (herbed goat cheese imparts a nice flavor)
3 tbs chopped fresh chives

In a large bowl, whisk the egg yolks, salt, pepper and corn.  In a medium bowl, beat the egg whites until soft peaks form.  Gently fold the egg whites into the yolk mixture until thoroughly combined.  The eggs will be thick.

Melt the butter in a large skillet over medium heat.  Add the eggs, spreading with a spatula if necessary.  When the eggs are almost set, but still slightly wet, sprinkle ¾ of the cheese and ¾ of the chives on top.  Using a spatula, attempt to flip the omelet over, trying to form a half moon.  (It is at this point that I usually have trouble and wind up making scrambled eggs instead.) Either way, cook until eggs are set.  Top with remaining cheese and chives.  Enjoy!