1. Bring a pan of water to boil, add the ear
of corn and cook until tender, 5-7 minutes. Drain and cut
kernels from the cob.
2. Melt half the butter in a frying pan, add
potatoes and sauté, stirring often, until browned, 8-10 minutes.
Add pepper, scallion, salt and pepper and cook until peppers are
wilted, 2-3 minutes. Stir in shrimps, corn kernels and peas and
taste mixture for seasoning.
3. To make omelet: whisk eggs in a bowl with
salt and pepper until slightly frothy. Heat remaining butter
over fairly high heat in omelet pan or skillet until it stops
sputtering and just starts to brown. Add eggs and stir briskly
with a fork, pulling cooked egg from sides to center, until eggs
start to thicken, 8-10 seconds. Stir in shrimp mixture.
Continue cooking omelet, stirring constantly
until egg is lightly set, 1 - 1 1/2 minutes. Stop stirring and
leave until brown underneath and almost firm on top, 2-3
minutes. Take from heat, set a heatproof plate on top of pan and
invert to turn out omelet. Add more butter if the pan is dry.
Slide omelet back into pan and brown the other side, 1-2
minutes. Slide omelet onto a warmed platter and serve
immediately.
This Recipe of the Month
selection comes from Anne Willan's
Cook It Right (Reader's Digest,
1998). To order your copy please call 1-800-788-6262.
