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Corn and Egg Scramble
Start your morning with this vibrant Corn and Egg Scramble, a delightful blend of sweet corn, creamy eggs, and sharp cheddar cheese, all brought together with fresh cilantro. This dish is not only a quick and easy breakfast or brunch option, but it also celebrates the flavors of summer with every bite. Corn has been a staple in many cultures, especially among Native Americans, who cultivated it for thousands of years. Its natural sweetness and texture make it a perfect companion to fluffy scrambled eggs, creating a dish that is both hearty and satisfying.
Ingredients
- Eggs
- 4 large
- Milk
- 1/4 cup
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Butter
- 2 tablespoons
- Corn kernels
- 1 cup, fresh or frozen
- Cheddar cheese
- 1/2 cup, shredded
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- In a non-stick skillet, melt the butter over medium heat until bubbling.
- Add the corn kernels to the skillet and sauté for 2-3 minutes, stirring occasionally, until they are slightly golden and fragrant.
- Pour the egg mixture into the skillet with the corn. Allow it to sit for a moment, then gently stir with a spatula, scraping the bottom of the skillet as the eggs begin to set.
- Continue to cook, stirring occasionally, until the eggs are scrambled and cooked to your desired consistency, about 3-5 minutes.
- Sprinkle the shredded cheddar cheese over the scrambled eggs and stir until melted and evenly distributed.
- Remove the skillet from heat and garnish with freshly chopped cilantro before serving hot.
Tips
- For added flavor, consider mixing in diced bell peppers or onions while sautéing the corn.
- If you like a little heat, add a pinch of cayenne pepper or some diced jalapeños to the egg mixture.
- This scramble can be easily made dairy-free by substituting the milk with a plant-based alternative and omitting the cheese.
Dietary Information
Servings: 2 Dish Type: Breakfast Prep Time: 5 minutes Cook Time: 10 minutes Calories: 320 Fat: 22g Carbs: 16g Protein: 18g Sodium: 400mg Sugar: 3g
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