Veggie-Corn Scramble with Sour Cream

This Veggie-Corn Scramble combines the wholesome goodness of frozen vegetables and sweet corn with fluffy scrambled eggs, all topped with a dollop of creamy sour cream. It's a delightful balance of traditional breakfast fare with a creative twist, offering a satisfying and nutritious start to your day.

Ingredients:

• 1 cup frozen mixed vegetables (e.g., bell peppers, peas, carrots)
• 1 can corn, drained
• 4 large eggs
• 1/4 cup sour cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (e.g., parsley or chives) for garnish

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the frozen mixed vegetables and cook for about 5 minutes, or until they are heated through and slightly tender.
3. Stir in the drained corn and cook for an additional 2 minutes.
4. In a bowl, whisk the eggs with salt and pepper until well combined.
5. Pour the eggs into the skillet with the vegetables and corn. Gently stir to combine and cook until the eggs are scrambled and just set, about 3-4 minutes.
6. Remove from heat and serve warm, topped with a dollop of sour cream and garnished with fresh herbs.