Corn and Egg Scramble

Servings 3 servings


  • 1 russet potato
  • 1/2 cup frozen corn I used the fire roasted corn from @traderjoes
  • 6 eggs
  • 1 avocado
  • 3 tbsp green onion chopped (+ more to top)
  • 1/3 cup shredded Mexican cheese
  • Olive oil
  • Salt & pepper
  • Hot sauce / ketchup


  1. Poke a few holes in a washed potato and microwave for 5 minutes, flipping the potato halfway through. Chop into small chunks.
  2. Heat a skillet over medium heat. Add a drizzle of oil and add in your chopped potato. Season with salt and pepper then let it brown and finish cooking in the skillet.
  3. Add in the frozen corn and green onion and sauté for about 2 minutes.
  4. Add in eggs and scramble them in the pan. Season with salt & pepper. When the eggs are just finished cooking, add the cheese on top.
  5. Top with more green onion and avocado.