corn & fresh herb omelet

Based vaguely on the puffy corn omelet in Gourmet this month, except that i can’t be bothered to separate and beat the eggs, so my omelet ain’t puffy. But it sure is tasty.
3 cobs corn, cooked (I wrap mine in saran wrap and microwave a few minutes, wicked easy)
4 eggs, beaten with a pinch of salt & ground black pepper and a splash of milk
4 tbsp butter
handful of chives or garlic chives, chopped
handful of dill, chopped
Preheat oven to 350F. Melt the butter in an ovenproof skillet. Leave the heat around medium and cut and scrape the corn from the cobs into the skillet & stir to break up. Before it all gets absorbed, pour in the eggs and add the herbs, and stir the whole works to distribute evenly. Bung it in the oven for 20-30 minutes or until the middle is all cooked solid. Cool in the pan and then cut into wedges to serve hot, cold or room temperature.

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