Categories: Breakfast

Ingredients

• 6 large eggs
• 1/4 cup half-and-half
• salt and black pepper
• 2 tbsp butter
• 1/2 cup fresh corn kernels
• 1/2 cup diced green chilies, canned
• 1 avocado, pitted, peeled and diced
• 1 jalapeno, seeded and finely chopped

Directions

1. Make the scramble: mix together the eggs, half-and-half and salt and pepper until combined.

2. Melt the butter in a large skillet over medium-high heat. Add the corn and jalapeno and saute for 1-2 minutes to soften.

3. Lower the heat to medium-low. Pour in the scramble and add the chilies.

4. Stir and cook slowly until soft, creamy curds form and the mixture starts to come together.

5. Add the diced avocado.

6. Stir in the avocado and continue cooking until the eggs are cooked.

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