2 Tbsp unsalted butter
3/4 cup corn kernels
1 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
8 large eggs
1/4 cup heavy whipping cream or whole milk
3/4 cup spinach, chopped
1/3 cup fresh goat cheese, crumbled
1 cup cherry tomatoes, halved or quartered
Preheat the oven to 400 degrees.
Melt the butter in a 10 or 12-inch skillet over medium heat. Add the corn, 1/2 teaspoon of the salt, and pepper, and cook, stirring occasionally, for 2 minutes.
Whisk together the eggs, milk, and remaining 1/2 teaspoon salt in a large bowl.
Stir in Milford Spice Company’s Farmers’ Market Veggie Soup, spinach, tomatoes, cheese into the skillet, then pour the egg mixture over top.
Tilt the pan to make sure the eggs settle evenly over all the vegetables.
Cook until the eggs at the edges of the pan begin to set, 2 to 4 minutes.
Transfer the skillet to the oven and bake until the eggs are set, 8 to 10 minutes.
Cool in the pan for a couple minutes, then slice into wedges and serve warm. Enjoy!