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Corn and Roasted Tomato Omelette



Makes 1 serving

2-3 eggs
1/2 corn (kernels removed)
1 Tbsp.. butter or olive oil
1/2 roasted tomato
fresh basil leaves

In medium saucepan, cook corn kernels for 2 minutes in butter or olive oil. Beat eggs in a bowl. Add eggs to saucepan and cover. Cook over low flame till eggs are set. Add dices of roasted tomato and basil.

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