- 8 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons unsalted butter
- 1 1/2 cups chopped ham steak, about 7 oz.
- 1 10-oz. bag frozen corn, thawed
- 1 tablespoon chopped fresh thyme
- 4 scallions, sliced (about 1/2 cup)
- 1 cup shredded Cheddar
- calories 361
- fat 27 g
- satfat 11 g
- protein 19 g
- carbohydrate 13 g
- fiber 1 g
- cholesterol 337 mg
- sodium 783 mg
How to Make It
Position oven rack about 8 inches from broiler and preheat broiler to high. In a large bowl, whisk eggs and milk until well combined. Whisk in salt and pepper.
Melt butter in a 10-inch nonstick ovenproof skillet over high heat. Add ham; sauté until just beginning to turn golden, 3 to 5 minutes.
Add corn and thyme and sauté until corn is warmed through, about 2 minutes longer. Reduce heat to medium-low, pour in egg mixture, top with scallions and cheese and cook, stirring, for 2 minutes. Stop stirring and cook undisturbed until bottom is just firm, about 5 minutes.
Transfer skillet to oven and broil until top is set and edges are barely beginning to brown, 1 to 2 minutes, watching carefully to prevent overcooking. Remove from oven, cover and let stand for 5 minutes. Serve warm or at room temperature.