Supersweet Corn and Scrambled Eggs

1. In a large pot, melt the butter on medium-high heat and sauté the corn. Set aside.
2. Scramble the eggs with 1/3 c (80 ml) of milk and season.
3. Pour into a pot and cook while stirring.
4. When the eggs are cooked, remove from heat and add 2 tbsp (30 ml) of milk to stop the cooking process and keep moist.
5. Serve garnished with fresh basil. 

Nutrition Facts (per serving):

Calories: 315

Protein:  17 g

Fat:    21 g

Carbohydrate:  17 g

Fibre:   1.5 g

Sodium: 240 mg