Simple egg scramble with sweet corn for a quick single-serving meal.
2 eggsChicken eggs
3.5 tbspMilk
Optional
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60 gCorn
To tasteSalt
To tasteBlack Pepper
Crack the eggs into a small bowl, add milk if using, salt, and pepper, then whisk until well combined.
Heat butter in a small nonstick pan over medium heat until melted and just starting to foam.
Add the corn to the pan and cook, stirring, until heated through.
Pour the beaten eggs over the corn and cook, gently stirring and scraping the pan, until softly set to your liking.
Remove from heat and serve the egg and corn scramble immediately.