In a small bowl, combine the corn and Emily’s Taco Salsa. Whisk together the eggs, and season to taste with sea salt and fresh pepper. Melt some butter in a 9-inch omelet pan. Add the eggs, and stir as if to make scrambled eggs until they just set. Spoon about ½ of the filling over the top of the eggs, then sprinkle the feta. Place a lid on the pan and let sit until the omelet is set and the filling warm.

Slide the omelet out of the pan and fold in half. Cover with the remaining filling and serve.