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.

Corn, red pepper and cheddar scramble

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


  1. 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.
  2. Add eggs and cook, stirring occasionally. When eggs are almost set, add cheddar and continue cooking until eggs are firm and cheddar is melted.

Donna W

Donna W