Food Recipes Corn and Pepper Scramble Be the first to rate & review! Ready to rethink your everyday eggs? By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on December 17, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 10 mins Total Time: 10 mins Servings: 2 This uniquely delicious breakfast scramble combines caramelized corn kernels and juicy roasted red peppers with fluffy scrambled eggs. A shower of fresh cilantro over the finished dish brings an herbal note, while crumbled queso fresco adds a touch of salty decadence. To double down on the southwestern inspiration, serve with corn chips, hot sauce, and avocado. Though the recipe only serves two, it doubles or triples easily for a crowd. Ingredients 4 large eggs ¼ teaspoon kosher salt 1 tablespoon olive oil 1 cup frozen or fresh corn kernels ⅓ cup chopped, jarred roasted red peppers (about 2 oz.) Fresh cilantro leaves and crumbled queso fresco, for serving Directions Whisk eggs and salt in a small bowl. Heat oil in a 10-inch nonstick skillet over medium. Add corn and cook, stirring often, until slightly browned, 4 to 5 minutes. Add peppers and cook, stirring constantly, until warmed through, about 1 minute. Add eggs and scramble. Divide between 2 plates. Top with cilantro and queso fresco. Rate it Print