Sunday’s Scrambled Eggs - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Mixing bowl
Fork
Cutting board
Chopping knife
Grater
Frying pan
Wooden spoon or heat resistant spatula
Measuring cups

Ingredients

2 eggs
1/2 tomato, chopped
1/4 onion, chopped
1/4 cup (60 mL) grated cheese (mix of mozzarella and cheddar)
1/4 cup (60 mL) frozen corn
2 Tbsp (30 mL) of milk or cream
salt (to taste)
pepper (to taste)
1 tsp (5 mL) butter

Directions

Crack eggs into large bowl.
Wash tomatoes and peel onion.
Finely chop tomatoes and onion and add to eggs.
Add corn, milk and grated cheese.
Mix all ingredients together with fork. You can prepare the egg mix up to one day in advance and keep refrigerated until you’re ready to use it.
Heat frying pan over medium-high heat and melt butter (or heat oil).
When pan is hot enough, pour in egg mixture and reduce heat to medium-low.
As egg mixture starts to set, gently turn the mixture across bottom and sides of pan with spatula.
Cook until mixture is thickened.
Transfer to plate and enjoy!