Description
A delicious and easy one-pan breakfast skillet featuring corn and jalapeño, perfect for summer mornings.
Ingredients
Scale
- 2 cups fresh corn kernels
- 1 jalapeño, diced
- 4 large eggs
- 1/2 cup diced bell pepper
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced jalapeño and bell pepper, sautéing until softened.
- Stir in corn kernels and cook for another 3-4 minutes.
- Make four wells in the mixture and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking.
- Season with salt and pepper, and garnish with green onions and cilantro before serving.
Notes
- Feel free to add other vegetables like spinach or tomatoes.
- This dish can be served with avocado or cheese for extra flavor.
- Adjust the spiciness by adding more or less jalapeño.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 200mg