Puffy Corn Omelet

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Chives

  Raw

  1 tbsp chopped or 3g

• Butter

  Unsalted

  4 ½ tbsp or 64g

• Corn

  Sweet, yellow, raw

  3 ear, medium yiel or 306g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Preheat the oven to 350°F and position the rack in the middle.
2. Add corn to a 4-quart pot of boiling salted water, then remove from heat and let stand, covered, for 10 minutes. Drain and, when cool enough to handle, cut kernels from cobs into a bowl, scraping cobs to extract 'milk.'
3. Melt butter in a 10-inch ovenproof nonstick skillet, then transfer 3 tablespoons to the bowl with corn. Toss corn to coat and stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Whisk egg yolks with remaining salt and pepper in a large bowl. Beat egg whites with a pinch of salt using an electric mixer until stiff peaks form. Fold one third of whites into yolks, then gently fold in remaining whites and corn mixture.
5. Spoon mixture into skillet and bake until pale golden and set, about 10 to 12 minutes. Loosen omelet with a spatula and slide onto a plate. Serve sprinkled with chives.