Spinach, Egg & Corn Scramble

1. 1
   prep · ~1 min

   Whisk the eggs.

   1.Crack all 4 eggs into a medium mixing bowl.

   2.Add salt and black pepper.

   3.Whisk vigorously 30 seconds until yolks and whites are fully blended and slightly frothy.
2. 2
   saute · ~3 min

   Sauté the garlic and spinach.

   1.Melt butter in a non-stick skillet over medium heat.

   2.Add minced garlic and cook until fragrant (30 seconds).

   3.Add chopped spinach and cook, stirring occasionally, until just wilted (2 minutes).

   TIPDon't overcook the spinach — it should be bright green and just wilted, not mushy.
3. 3
   saute · ~1 min

   Add the corn.

   Add the corn kernels to the skillet and sauté for 1 minute until heated through.

4. 4
   saute · ~3 min

   Scramble the eggs.

   1.Reduce heat to low.

   2.Pour the whisked eggs into the skillet over the spinach and corn.

   3.Let eggs set undisturbed for 20 seconds, then gently push with a spatula from edges toward center.

   4.Continue folding gently until eggs are just set but still soft and slightly creamy (2-3 minutes).

   TIPLow heat is the secret to soft, creamy scrambled eggs. High heat makes them rubbery.
5. 5
   garnish

   Garnish with spring onion greens and serve immediately.

   Remove from heat while eggs still look slightly wet — they finish cooking from residual heat. Scatter sliced spring onion greens on top and serve right away.

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