SERVES:
4
INGREDIENTS:
approx. 1/3- 1/2 cup thinly chopped onion
half of a small zucchini, halved and thinly sliced
1 Tbs deseeded, thinly sliced jalapeno pepper
kernels of corn from one large or two small ears of corn
2 - 3 tsp vegetable oil as needed for cooking vegetables
6 - 8 large eggs
salt and pepper to taste
1 large ripe tomato, diced
approx. 3 - 4 ounces goat cheese
chopped fresh basil as desired
PROCEDURE:
Add a little splash of vegetable oil to a large, heavy bottomed pan on medium to medium high heat and saute half of a small thinly chopped onion and 1 small, halved and thinly sliced zucchini to soften.
After 4 - 5 minutes, add a Tbs or so of deseeded, thinly chopped jalapeno pepper and the kernels of corn from two small ears of corn.
While that's cooking along, crack 6 - 8 large eggs into a bowl and whisk them up.
Once the corn has been cooking along for a couple of minutes, turn the heat down a bit, add the eggs and slowly stir and cook those along until the eggs are just cooked through.
Season that with a little salt and pepper taste.
Divide the eggs onto individual plates and top it with the diced ripe tomatoes, some crumbled goat cheese and fresh chopped basil.
Serve withe toasted country bread on the side.
HINTS:
This comes together pretty quickly so it's a good idea to get all of the knife work done before starting to cook anything.