Teresa's Recipes
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
- 4 large Eggs
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Butter
- 1 cup, fresh or frozen Corn kernels
- 1/2 cup, shredded Cheddar cheese
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- 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
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.