Italian Caprese Soft Scramble with Sweet Corn & Basil

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 8 large eggs
• 1 1/2 cups fresh sweet corn kernels (from 2 ears)
• 2 medium (about 12 oz) heirloom tomatoes
• 4 oz fresh mozzarella pearls or small cubes
• 1/2 cup packed fresh basil leaves
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 4 slices crusty bread or toast for serving

Instructions

1. 1Set a large 12-inch nonstick skillet over medium heat and add the olive oil. When the oil shimmers, tip in the fresh corn kernels and cook undisturbed for 2 minutes so the bottoms begin to char and turn golden in spots.
2. 2Stir the corn, then add the minced garlic and cook another 60–90 seconds until fragrant and the corn smells sweet and toasty. Transfer the corn mixture to a bowl and wipe the skillet lightly if needed.
3. 3Dice the heirloom tomatoes into 1/2-inch pieces, discarding any very watery cores. Tear or roughly chop the basil leaves and set both aside near the stove.
4. 4Crack the eggs into a medium bowl, add the salt and a few grinds of black pepper, and whisk vigorously until the whites and yolks are fully blended and slightly frothy.
5. 5Return the skillet to medium-low heat and melt the butter until it foams. Pour in the whisked eggs. Let them sit undisturbed for 20–30 seconds until the edges just begin to set.
6. 6Using a silicone spatula, gently push the cooked edges toward the center in long slow strokes, tilting the pan so uncooked egg flows underneath. Continue this soft-scramble motion for 2–3 minutes until the eggs are mostly set but still glossy and slightly wet.
7. 7Fold in the reserved charred corn, diced heirloom tomatoes, mozzarella, remaining salt, black pepper, and red pepper flakes. Cook just 45–60 seconds more so the cheese softens and the tomatoes warm through without collapsing into sauce.
8. 8Remove the skillet from heat. Scatter the torn basil over the top and give one gentle fold so the basil wilts from residual heat and releases its aroma.
9. 9Taste and adjust seasoning if needed. Divide the scramble among four warm plates and serve immediately with toasted crusty bread on the side for scooping up the juicy tomatoes and creamy eggs.
10. 10For extra brunch flair, drizzle each plate with a tiny bit more olive oil and an extra crack of black pepper right before serving.