2 tbsp. butter
1/4 c. chopped fresh onion
1/4 c. chopped fresh green pepper
2 c. cooked fresh corn, cut from the cob (takes 4 ears of corn)
3/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. dried leaf thyme
8 eggs
1/4 c. water

Melt butter in large skillet. Add the onion and green pepper; cook 5 minutes or until tender. Add the corn, salt, pepper; and thyme. In a medium bowl, beat together the eggs and water, then add this mixture all at once to the skillet. Cook over medium heat, stirring occasionaly, until the eggs harden. Makes 4 servings.