Open-Faced Omelet
| Yield: | 6 Servings |
| Categories: |
| 1 1/4 | c | Fresh corn kernels; (3 to 4 ears) |
| 4 | Green onions; chopped | |
| 4 | lg | Eggs |
| 1/3 | c | Milk |
| 1/2 | ts | Fresh basil; finely chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | sm | Tomatoes; cut into 12 wedges |
| 1 | c | Cheddar cheese; shredded |
| Garnish: fresh basil sprig |
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