Veggie-Packed Corn and Egg Scramble

This Veggie-Packed Corn and Egg Scramble combines the heartiness of eggs with the vibrant flavors of frozen vegetables and sweet corn. The addition of fresh tomatoes adds a juicy burst, while a touch of sweet cream enriches the dish, making it a delightful breakfast or light lunch option. Packed with protein and vegetables, this recipe is both satisfying and nutritious.

Ingredients:

• 4 large eggs
• 1 cup frozen mixed vegetables
• 1 can sweet corn, drained
• 1/4 cup sweet cream
• 1 medium tomato, diced
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh herbs (optional, such as parsley or chives)

Instructions:

1. In a medium bowl, whisk together the eggs, sweet cream, salt, and pepper until well combined.
2. Heat the olive oil in a non-stick skillet over medium heat. Add the frozen mixed vegetables and sauté for 5-7 minutes until heated through.
3. Stir in the drained sweet corn and cook for another 2 minutes.
4. Pour the egg mixture over the vegetables in the skillet. Gently stir to combine and cook until the eggs are set, about 5 minutes.
5. Add the diced tomatoes and cook for an additional minute, allowing them to warm through.
6. Remove from heat, garnish with fresh herbs if desired, and serve warm.