End Of Summer Egg Scramble

1. 1

   In a medium skillet heat oil over medium heat. Add shallot and sweat, without obtaining any color, until soft, about 3-4 minutes. Add corn, season with sea salt, fresh ground pepper & herbs d'Provence, and sautee for approximately 5 minutes. Transfer mixture to a bowl and set aside.

2. 2

   Wipe out the skillet and set aside to use for the eggs.

3. 3

   In a medium bowl, whisk the eggs and milk until combined. Heat the skillet over medium-low heat. Add just enough butter to coat the bottom of the pan. Once the butter is melted and foamy add the eggs.

4. 4

   When the eggs begin to set (and not before), use a spatula or wooden spoon, and move the eggs inward towards the center of the pan. Continue around the pan in the same manner.

5. 5

   As curds start to form, add the corn mixture and gouda to the eggs and mix to combine. Continue moving the eggs around the pan until they are fully set.

6. 6

   Fold in the fresh basil.

7. 7

   Remove the pan from the heat, and transfer the eggs to your plate. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.