Corn, Red Pepper and Cheddar Scramble
Fluffy eggs, sweet corn and red peppers make a delicious breakfast combination. A touch of jalapeno adds just enough bite.
Makes 2 serving
3/4 cup fresh or frozen corn kernels
1/2 red pepper, diced
1/2 jalapeno, finely chopped
4 eggs, beaten
1 oz cheddar cheese, grated
Olive oil, salt and pepper
- Heat a small drizzle of olive oil over medium heat in a nonstick pan. Add corn, red pepper and jalapeno, sauteeing until softened, about 5 minutes. Season with salt and pepper.
- Add eggs and cook, stirring occasionally. When eggs are almost set, add cheddar and continue cooking until eggs are firm and cheddar is melted.