- 1 teaspoon clarified butter
- regular butter, or ghee
- 6 extra-large eggs
- 1/3 cup feather-shredded cheddar cheese
- 1/2 teaspoon heavy cream
- A big handful of frozen corn kernels (about 1 cup)
- Heat the butter in a nonstick egg pan over medium heat.
- Whisk the eggs, cheese, and cream together in a bowl.
- Pour into the pan and cook the eggs as for Scrambled Eggs.
- When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.