Scrambled Eggs with Corn and Bell Peppers

Ingredients

• Egg2 count (110 g)
• Corn1/4 unidad (63 g)
• Red Bell Pepper1/4 count (30 g)
• Parsley1 tablespoon (4 g)
• Garlic1/3 clove (1 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   In the meantime, dice the bell pepper.

3. 3

   Step 3

   Heat half of the oil in a pan and stir-fry the bell pepper for 5 minutes.

4. 4

   Step 4

   Then add the cooked corn.

5. 5

   Step 5

   Add the garlic paste or powder and a pinch of salt.

6. 6

   Step 6

   Crack the eggs into a bowl, beat and season with salt and pepper.

7. 7

   Step 7

   Add the rest of the oil to the pan, put the vegetables aside and add the beaten eggs.

8. 8

   Step 8

   After 30 seconds, start stirring with the spatula constantly until it sets. This will take between 3 and 5 minutes.

9. 9

   Step 9

   Season to taste and sprinkle with chopped parsley.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Eggs with Corn and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.