Grilled Corn & Tomato Scramble

Inspired by sunny Greek breakfasts that lean on garden vegetables and salty cheese, this scramble folds grilled sweet corn and juicy tomatoes into soft eggs. Crumbled feta and fresh basil finish it with a bright, briny lift.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 16g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 ears fresh sweet corn
• 8 large eggs
• 1 1/2 cups cherry tomatoes
• 1/3 cup fresh basil leaves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 scallions
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• to serve hot sauce or chili crisp

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. Grill, turning every few minutes, until kernels are charred in spots and tender, 8 to 10 minutes total.
2. 2Transfer grilled corn to a cutting board. When cool enough to handle, stand each ear upright and slice the kernels off in long strips. Set the smoky kernels aside.
3. 3Halve the cherry tomatoes and thinly slice the scallions, separating whites from greens. Roughly tear the basil leaves.
4. 4Crack the eggs into a bowl, add the salt and a few grinds of black pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
5. 5Set a large 12-inch nonstick skillet over medium heat and melt the butter until foaming. Add the scallion whites and cook 30 seconds until fragrant.
6. 6Pour in the eggs and let them sit undisturbed for 20 to 30 seconds until the edges just begin to set. Using a silicone spatula, push the cooked edges toward the center in long slow strokes, tilting the pan so uncooked egg fills the gaps.
7. 7When the eggs are still slightly wet and glossy, fold in the grilled corn kernels and halved cherry tomatoes. Continue gentle folding for another 30 to 45 seconds until the eggs are softly set but not dry and the tomatoes just warm through.
8. 8Remove the skillet from heat. Scatter the torn basil, scallion greens, and crumbled feta over the top. Taste and finish with remaining salt and pepper.
9. 9Spoon onto a warm platter for sharing. Offer hot sauce or chili crisp on the side so everyone can customize heat. Serve immediately while the eggs are still custardy and the corn still pops with sweetness.