Golden Corn & Herb Egg Omelette

In a large mixing bowl, whisk the eggs and milk until smooth and lightly frothy. This helps create a tender, fluffy texture.

Add the corn kernels to the egg mixture and season with salt and black pepper. Stir gently to combine evenly.

Heat a non-stick skillet over medium heat. Add the butter and allow it to melt, swirling the pan to coat the surface evenly.

Pour the egg mixture into the skillet, tilting the pan gently so the mixture spreads into an even layer.

Cook undisturbed for 3–4 minutes, or until the bottom is set and lightly golden.

Carefully flip the omelette and cook the other side for another 2–3 minutes, until fully set and golden.

Slide the omelette onto a serving plate, garnish with chopped fresh parsley, and cut into portions if desired.