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Arepas with Perico Style Eggs
Arepas with Perico Style Eggs
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Prep Time:
45 minutes
Total Time:
55 minutes
Arepas topped with Venezuelan-style veggie-egg scramble - a delicious South American breakfast twist.
Ingredients:
  • 1 cup whole-grain corn flour
  • 1/2 cup frozen whole kernel corn, thawed
  • 1/3 cup finely shredded sharp Cheddar cheese
  • 1/4 teaspoon salt
  • 1 cup fat-free (skim) milk
  • 1 teaspoon canola oil
  • 3 eggs
  • 1 tablespoon fat-free (skim) milk
  • 1/4 teaspoon pepper
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped tomato
  • 2 medium green onions, chopped (2 tablespoons)
  • Fresh parsley sprigs, if desired
Instructions:
  • Combine flour, corn, cheese, and 1/4 teaspoon salt in a medium bowl. Heat 1 cup milk in a microwavable measuring cup on High for 1 minute 30 seconds or until hot but not boiling. Stir the milk into the corn mixture and let it sit for 10 minutes.
  • Heat 1/2 teaspoon of oil in an 8-inch nonstick skillet over medium-high heat. Stir the batter and pour 1/4 cup into the skillet, spreading it into a 4-inch round. Cook for about 30 seconds until light golden brown on the bottom and edges are dry. Flip and cook for an additional 30 seconds. Transfer to a heatproof plate, cover to keep warm, and repeat with the remaining batter and oil.
  • First, whisk together eggs, 1 tablespoon of milk, 1/4 teaspoon of salt, and pepper in a medium bowl; then, set the mixture aside. Next, using the same skillet with any leftover oil, heat it over medium heat. Add the bell pepper and stir, cooking it for 1 minute. Pour the egg mixture over the bell pepper and cook until the eggs are set but still slightly moist, stirring occasionally from the outer edge towards the center of the pan. Finally, mix in the tomato and onions.
  • Plate 2 arepas on each of 4 plates. Top with egg mixture and sprinkle on parsley for a finishing touch.

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