Amaranth, Poblano and Corn Omelet
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Cook time: 
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Serves: 2
Fear no more, this amaranth omelet will make your day and if you like it hot you can leave the poblano seeds for that extra kick.
  • 3 eggs
  • 2 Tbs milk
  • ⅓ cup finely sliced onion
  • ½ cup corn kernels
  • ¼ cup popped amaranth
  • 1 poblano pepper, roasted, skin and seeds removed, cut in strips
  • Mozzarella cheese, shredded
  • Salt, pepper
  • Oil
  1. In a small pan, sauté the onion, add the amaranth, corn and the poblano strips. Cook stirring frequently for about 1 minute. Set aside.
  2. In a small bowl, whisk the eggs, add the milk and a pinch of salt and pepper.
  3. Over medium heat, in a medium nonstick pan, heat a little oil, add half of the egg mix. Tilt the pan to coat the bottom. When the egg starts setting, add the amaranth, corn and poblano mixture, add a little shredded cheese and cover the pan until the egg is set.
  4. With a spatula gently lift the edges of the egg and fold it in half. Serve immediately.
Recipe by The Artisan Cookery at