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
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Make the scramble: mix together the eggs, half-and-half and salt and pepper until combined.
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Melt the butter in a large skillet over medium-high heat. Add the corn and jalapeno and saute for 1-2 minutes to soften.
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Lower the heat to medium-low. Pour in the scramble and add the chilies.
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Stir and cook slowly until soft, creamy curds form and the mixture starts to come together.
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Add the diced avocado.
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Stir in the avocado and continue cooking until the eggs are cooked.