Tomato, Pickle and Corn Omelet Calories

Dill cucumber pickles work especially well in a tomato, pickle and corn omelet. Their tangy crunch balances the sweetness of the corn; drain them and chop them finely before adding so they do not release excess brine.

A tomato, pickle and corn omelet turns watery when tomatoes, pickles, or undrained canned corn release liquid into the eggs. Remove the tomato’s watery seed center and drain the pickles and corn before cooking.

Yes, briefly cooking the tomatoes first helps a tomato, pickle and corn omelet stay firm rather than wet. Let their liquid evaporate in the pan, then add the eggs, drained corn, and chopped pickles.

Yes, canned corn works in a tomato, pickle and corn omelet. Drain it well and pat it dry before adding; excess canning liquid can make the eggs watery and may add more salt than you want.

Use little or no added salt in a tomato, pickle and corn omelet until you have tasted it. Pickles bring salt with their brine, so rinsing and draining them can also mellow the finished omelet.

For a fluffy tomato, pickle and corn omelet, beat the eggs until foamy and cook them gently over low heat. Keep the filling modest; too much tomato, pickle, and corn weighs down the eggs.

Serve a tomato, pickle and corn omelet with leafy greens, plain yogurt, or toast. Since the pickles already add a tangy, salty note, mild sides make a better match than other strongly seasoned foods.

You can chop the ingredients for a tomato, pickle and corn omelet ahead, but cook the eggs just before serving. Pre-mixing the vegetables with the eggs gives their juices time to thin the mixture.

A tomato, pickle and corn omelet keeps for up to three days in a covered container in the refrigerator. Refrigerate leftovers promptly, and reheat only the portion you plan to eat until it is hot throughout.