Savory Corn & Veggie Omelette

Crack the eggs into a mixing bowl and whisk until smooth and slightly frothy. If using cornstarch, add a small pinch now and whisk well to help create a fluffier omelette.

Fold the drained corn into the eggs. Season with salt and black pepper, mixing until evenly combined.

Heat a non-stick skillet over medium heat and add the butter or olive oil. Once hot, add the chopped onion and green bell pepper and sauté for 2–3 minutes, until softened and fragrant.

Pour the egg and corn mixture into the pan, gently spreading it so it cooks evenly over the vegetables.

Cook until the bottom is set and lightly golden. Carefully flip the omelette and cook the second side until fully set but still tender.

Slide onto a plate, garnish with chopped parsley if desired, and slice into portions before serving.