Ingredients for 1 person
- 2 eggs
- 1 red bell pepper and 1 green bell pepper (about 300 g total gross weight)
Bell pepper is the richest vitamin C vegetable: 100 g of cooked bell peppers provide around 75 mg. This recipe can largely cover the daily needs of vitamin C for an adult (110 mg).
- ½ medium onion (about 70 g gross weight)
- 140 g of corn kernels WITHOUT ADDED SUGAR (= 1 little can). Check the label of the can: no sugar shall be in the ingredients list.
- 1 teaspoon of vegetable oil (olive or sunflower)
- Salt (and chili powder for a spicier dish)
Prepare the onion: cut the ends – peel the onion – remove the sprout – wash with water – slice the onion and cut into small pieces
Prepare the bell peppers: (1) cut in half – (2) remove the peduncles – (3)remove the white parts and wash with water to remove seeds – (4) slice the bell peppers – (5) cut into small pieces
In a frying pan, heat the oil and fry the onion. Then add the bell peppers, mix and leave to brown again for a few moments: the vegetables must be slightly colored.
Mix corn kernels with vegetables. Wait until the corn kernels are slightly grilled. Meanwhile, beat eggs into an omelette.
Lower the firepower. Mix the egg with the vegetables and corn.
Place a lid on the pan and cook for 10 minutes.
After 10 minutes of cooking, remove the lid: the egg is cooked and the vegetables are softer. Season the preparation (salt and possibly chili powder) and increase the firepower. Mix your preparation so that the excess water evaporates so that the preparation can brown one last time just before serving.
This dish is eaten both hot and cold. Why not cook an extra portion for a lunch at work? This dish can be kept for up 3 days in the refrigerator.
- Depending on your appetite, you can double the amount of corn or eat this dish with a slice of bread.
- If you have not had your dairy product for the day, you can add 30 g of grated cheese on the top of your hot dish.