Corn and Egg Scramble

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

1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. In a non-stick skillet, melt the butter over medium heat until bubbling.
3. Add the corn kernels to the skillet and sauté for 2-3 minutes, stirring occasionally, until they are slightly golden and fragrant.
4. 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.
5. Continue to cook, stirring occasionally, until the eggs are scrambled and cooked to your desired consistency, about 3-5 minutes.
6. Sprinkle the shredded cheddar cheese over the scrambled eggs and stir until melted and evenly distributed.
7. Remove the skillet from heat and garnish with freshly chopped cilantro before serving hot.