1 poblano pepper, seeded and chopped ( can substitute bell pepper, not a green one, but poblano is not spicy, I also added some red bell pepper)
1 green or red jalapeno, seeded and chopped (if you can't take heat sub a little more bell pepper)
1 ear of corn, cut the kernels off the cob
1 bunch of scallions, sliced
¼ cup fresh cilantro, roughly chopped, more for serving
2 TBS unsalted butter
Salt and pepper
For serving pick what you like: diced avocado, sour cream, cilantro, salsa, pico de gallo.
Here is what you need to do:
In a medium cast iron skillet, melt the butter. Heat should be medium high. Add in the poblano, jalapeno and scallions and cook until slightly softened. That should take about 2 to 3 minutes. Add in the corn and season with a little salt and pepper, stir occasionally.
In a large bowl whisk the eggs alone with ¼ cup of milk. Add in a pinch of salt and pepper. Pour the eggs into the skillet and using a rubber spatula constantly fold the eggs over until softly scrambled. Add the cheese, the tortillas and the cilantro. Keep folding over for 1 to 2 minutes until eggs are set, don’t overcook. Top with toppings of your choice.