Thanks for visiting my blog. Please come visit me at my new site, Mouth From The South!
This is one of those simple recipes that I'm sometimes hesitant to share. It's so easy and uncomplicated to make that I always feel like I'm just stating the obvious. Thanks to the feedback I've gotten lately, I realize I'm being silly. This recipe uses up leftovers, is quick to make, healthy and so delicious that I've eaten it for four nights in a row without a single regret.
The season for fresh corn at our farmer's market is short and oftentimes sporadic, especially with the drought we're having this year. When I can find it, I buy at least a dozen ears and I usually cook it all the day I buy it. After gorging ourselves silly on it, it's nice to do something a little different with the leftovers. I love this with leftover grilled corn but it's also wonderful with plain cooked corn. This is great for a quick dinner. It doesn't have a very scrambled egg texture to it so if you want that, double the quantity of eggs.
Sungold tomatoes are amazing in this dish. Their sweet, tropical flavor works so well but it's also delicious with plain, red tomatoes. I've also added a little bit of leftover bacon to this dish and I plan on trying some chopped red pepper to it as well.
Scrambled Eggs with Smoked Mozzarella, Corn & Tomatoes
2 ears of corn, cooked
10 cherry tomatoes (Sungolds are amazing in this), chopped
1 ounce smoked mozzarella cheese, diced
1 tablespoon basil, chopped
1/2 tablespoon butter
Cut corn off cob. Melt butter in pan over medium heat until bubbling. Add corn to pan and sauté for three minutes. Meanwhile, whisk eggs together in a medium bowl. Add eggs and smoked mozzarella to pan, stirring slowly but constantly. Cook 2 minutes, then add tomatoes and basil. Cook for one minute more. Add salt and pepper to taste. Serve.