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Arepas with Perico Style Eggs

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  • Prep 45 min
  • Total 55 min
  • Servings 4
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Arepas are the South American take on flatbread, usually made from corn flour, and completely delicious. Topped with perico-style eggs (the Venezuelan way to make a veggie-egg scramble), it's the perfect way to jumpstart your morning.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

Arepas

  • 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

Perico-Style Eggs

  • 3 eggs
  • 1 tablespoon fat-free (skim) milk
  • 1/4 teaspoon salt
  • 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

Steps

  • 1
    In medium bowl, mix flour, corn, cheese and 1/4 teaspoon salt. In microwavable measuring cup, heat 1 cup milk on High 1 minute 30 seconds or until hot but not boiling. Stir milk into corn mixture; let stand 10 minutes.
  • 2
    In 8-inch nonstick skillet, heat 1/2 teaspoon of the oil over medium-high heat. Stir batter. Pour 1/4 cup batter into skillet; spread to 4-inch round. Cook about 30 seconds or until light golden brown on bottom and edges are dry. Turn and cook about 30 seconds longer. Transfer to heatproof plate; cover to keep warm. Repeat with remaining batter and 1/2 teaspoon oil.
  • 3
    In medium bowl, beat eggs, 1 tablespoon milk, 1/4 teaspoon salt and the pepper; set aside. Heat same skillet over medium heat with any remaining oil. Add bell pepper; cook and stir 1 minute. Pour egg mixture over bell pepper. Cook until eggs are set but slightly moist, stirring occasionally from outside edge to center of pan. Stir in tomato and onions.
  • 4
    To serve, place 2 arepas on each of 4 plates. Serve with egg mixture. Garnish with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sprinkle 1 tablespoon finely shredded sharp Cheddar cheese over each serving of hot eggs to add 30 calories.

Nutrition

260 Calories, 10g Total Fat, 12g Protein, 32g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
150mg
50%
Sodium
430mg
18%
Potassium
360mg
10%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
13%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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