Grilled Corn & Tomato Scramble

Peak-summer corn earns a light char on the grill, lending smoky sweetness to a simple morning scramble. Juicy cherry tomatoes, fresh basil, and crumbled feta fold in for a bright, savory brunch that tastes like the backyard at breakfast.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 298 cal
• 18g protein
• 16g carbs
• 19g fat
• 3g fiber

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Ingredients

• 8 large eggs
• 2 fresh corn ears
• 1 1/2 cups ripe cherry tomatoes
• 1/3 cup loosely packed fresh basil leaves
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/3 cup crumbled feta cheese
• 2 scallions

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Husk the corn and lightly brush the ears with olive oil.
2. 2Grill the corn, turning every couple of minutes, until kernels are lightly charred and fragrant, 8 to 10 minutes total. Transfer to a cutting board to cool slightly.
3. 3While the corn cools, halve the cherry tomatoes and thinly slice the scallions, keeping the white and green parts separate. Mince the garlic.
4. 4Stand each ear upright and slice the kernels off in long downward strokes; you should have a generous pile of smoky corn.
5. 5Crack the eggs into a bowl, add the salt and a few grinds of pepper, and whisk until the yolks and whites are fully blended and slightly foamy.
6. 6Melt the butter in a 12-inch nonstick skillet over medium heat. Add the scallion whites and garlic; cook just until fragrant and softened, about 1 minute.
7. 7Add the grilled corn kernels and halved tomatoes. Sauté 2 to 3 minutes until the tomatoes begin to soften and release juices but still hold their shape.
8. 8Pour in the whisked eggs. Let them sit undisturbed for 20 to 30 seconds so the edges start to set, then gently push and fold with a spatula, creating soft curds.
9. 9Continue folding over medium-low heat until the eggs are just set but still glossy and slightly creamy, 2 to 3 minutes more; do not overcook.
10. 10Tear the basil leaves and fold most of them into the scramble along with half the feta. Taste and adjust salt and pepper.
11. 11Divide among four warm plates. Top with remaining feta, scallion greens, and the last of the basil. Serve immediately while the eggs are still soft.