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.