Cheese scrambled eggs with corn

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3 4
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 50 g Emmental cheese
  • 50 g Parmesan cheese
  • 1 Onion
  • 1/2 425 ml can of vegetable corn
  • 20 g Butter or margarine
  • 6 Eggs (size M)
  • 4 TABLESPOONS Milk

Directions

  1. 1

    Coarsely grate the cheese. Peel onion and chop finely. Pour corn into a sieve and drain well.

  2. 2

    Heat the fat in a pan and fry the onion cubes for about 5 minutes, turning them until transparent. Whisk eggs, milk and cheese, except for a little bit for sprinkling.

  3. 3

    Add the egg mixture to the pan and stir slowly until it sticks. Arrange on bread and sprinkle with cheese.

Nutrition Facts

KCAL
320 kcal
CARBS
8 g
FATS
22 g
PROTEINS
21 g