Corn & Egg Scramble
By Cecfly Brownstone AP Food Editor • Corn and Egg.Scramble French Fries Tomatoes Nectarines >- Beverage CORN AND EGG SCRAMBLE 4 large eggs V*. teaspoon salt 1/16 teaspoon white pepper %, cup milk Vz cup drained canned whole- kernel corn 1 tablespoon butter Beat together the eggs, salt and pepper just until yolks and whites are combined. Add milk and beat to combine. Stir in corn In an 8-inch skillet over moderately low heat melt the butter; add egg mixture. As egg mixture sets, use a spatula to lift from bottom of skillet; cook until as firm as desired. Serve at once. Makes 2 large servings.