1 ear of corn, grilled or raw, the kernels sliced off the cob
2 eggs, beaten with 1 Tablespoon of water
a pinch of sea salt and freshly ground black pepper
1 oz. grated low-fat smoked mozzarella cheese
1 Tablespoon extra virgin olive oil
If you are using new corn, put it in a small skillet with a few Tablespoons of water and simmer until tender and heated through. Drain, then add it to the beaten eggs and season with salt and pepper and basil. Stir in cheese. Whipe out the skillet you cooked corn in and add the olive oil. When it foams, pour in the eggs and give them a couple of quick stire around the pan. Cover with the plate you plan to eat from (it will warm it), lower the heat, and cook the eggs until pale gold on the bottom. Slide the omplet onto the plate, invert the pan over it, grasp the whole unit, and flip it over. Slide the omelet back into the pan and cook the second side just until it sets, about a min. Tip it onto your plate, and add a sliced tomato salad and serve.