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Credit: Caitlin Bensel

Recipe Summary

hands-on:
10 mins
total:
10 mins
Servings:
2
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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

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk eggs and salt in a small bowl.

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  • 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.

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