• 2Tbspunsalted butter
  • 6large eggs
  • 1/4cupmilk or cream
  • 4ears of cooked corn, kernels sliced off
  • 1/4cupBoursin (or chevre)
  • 1Tbspchopped fresh cilantro (or parsley)
  • salt and pepper
  1. In a large skillet, heat butter over medium heat.
  2. While heating, whisk the rest of the ingredients in a large bowl.
  3. Add to skillet, and cook until fluffy using a rubber spatula to stir eggs.
  4. Season to taste with salt and pepper.
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