You can make this dish a day ahead
Prep time: 25 minutes
Total time: 45 minutes
Serves: 4 to 6
12 eggs
3/4 tsp salt
1/2 tsp pepper
2 Tbsp water
2 Tbsp butter
1/2 large red onion, chopped
1 clove garlic, minced
1 can (15 oz) corn
1 cup chopped tomatoes
2 Tbsp chopped fresh basil
6 oz crumbled feta cheese
1. Place a rack in top shelf of oven; heat to broil. Whisk the eggs, salt, pepper, and water. Set aside.
2. Melt the butter over medium heat in an oven-safe 10-inch nonstick pan. Add the onion and cook until tender, about 6 minutes; add the garlic and cook for another minute, then add the corn and cook a few minutes more.
3. Add the whisked eggs and stir constantly with a spatula until soft curds form and the eggs look about three-quarters cooked. Adjust heat to medium-low and add the tomatoes and basil. Gently combine with eggs, then spread in an even layer. Top with the feta, and cook until almost set, about 2 minutes more.
4. Place under broiler until the cheese melts. Cut into wedges to serve. (Time-saving tip: You can make this a day ahead and reheat to get a quick meal on the table!)
