Ingredients:
Instructions:
Remove the corn from 1 ear of corn, then in a medium bowl whisk together the egg yolks, salt, pepper and corn. In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the yolk mixture until no trace of the white remains. Melt the butter in a large nonstick skillet over medium heat. Add the egg mixture and cook, without stirring, until the eggs begin to set but are still slightly runny in the center, roughly 1 minute. Draw the eggs from the edge of the skillet to the center and cook until almost set. Sprinkle half the omelet with 3/4 the cheese and 3/4 the chives. Using a spatula, fodl the omelet over, forming a half moon. Cook until set, then sprinkle the remaining cheese and chives over half the folded omelet. Fold the omelet again, forming a triangle. Slide the omelet onto a plate. Serve immediately.