Corn and Egg Skillet with Feta

Warm the butter and olive oil together in a large cast-iron skillet over medium heat until the butter is melted and starting to foam. Let it get good and hot — you want a gentle sizzle when you add the onions.

Toss in the diced yellow onion and bell pepper with a pinch of salt. Let them soften and turn translucent, stirring now and then, about 5 minutes. You want sweetness here, not browning.

Add the minced garlic and cook for another minute until fragrant. Sprinkle in the smoked paprika and stir it through the vegetables.

Pour in the corn kernels and toss them with the aromatics. Season with salt and black pepper. Let the corn sit undisturbed for a couple of minutes to get some caramelized edges, then give it a stir. Repeat a few times — about 8 minutes total. The corn should be tender and lightly golden in spots.

While the corn is cooking, crack the eggs into a bowl, pour in the whole milk, and whisk together with a pinch of salt until everything is well combined and slightly frothy.

Push the corn mixture to one side of the skillet and add the tablespoon of butter to the cleared space. Let it melt and coat the pan.

Pour the egg mixture into the cleared side and let it sit for a moment to start setting. Using a spatula, gently draw the eggs toward the center in slow, lazy sweeps — Theo calls it "folding, not scrambling." Let them set a bit more between each fold. You want soft, jammy curds, not tight little beads.

Once the eggs are mostly set but still glossy and a bit wet-looking, gently fold everything together with the corn. Take the pan off the heat — the residual warmth will finish them perfectly.

Scatter the crumbled feta generously over the top while everything is still warm. The heat will soften the feta just enough to release its briny creaminess.

Sprinkle with fresh chives and parsley for a bright, herby finish. Give it one final gentle fold if you like, or leave the feta and herbs on top for presentation.

Serve straight from the skillet at the table — this dish is best when it arrives warm and unhurried. A squeeze of lemon over the top would be welcome if you've got one handy.