1Preheat your oven to 350. Why that heats up melt 2 tablespoons of the butter in a oven proof pan (I like my cast iron for this). Add the pepper, onion and spices until soft just a few minutes, then add the corn and spinach and cook another 2-3 minutes until all heated well.
2Remove and let cool in a bowl off to the side. Then beat your eggs and mix with the milk, vinegar and a little more salt and pepper. Add the eggs to the vegetable mix. Important to let the vegetables cool a bit.
3Add the other 2 tablespoons of butter to the pan and put the mixture in, cook over low stirring with a fork until slightly set about 10 minutes if that. Then bake at 350 for an addition 5-10 minutes until eggs are set. The last couple of minutes I like to top with fresh goat cheese
Resist the temptation to use jarred roasted bell peppers in this summery soup—roasting your own makes a huge impact on the flavor. If you’d like extra smoky goodness, add a little of the blistered pepper skin when pureeing. This will affect the color