Directions:
- Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
- Add sauteed vegetables and corn to cream cheese, stir well and set aside.
- Combine eggs, chili powder, salt and pepper and stir until combined.
- Set aside.
- Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
- Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
- Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 474.02 Kcal (1985 kJ) | ||
| Calories from fat | 344.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.29g | 59% | |
|---|---|---|---|
| Cholesterol | 273.92mg | 91% | |
| Sodium | 1694.9mg | 71% | |
| Potassium | 451.32mg | 10% | |
| Total Carbs | 5.16g | 2% | |
| Sugars | 1.59g | 6% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 28.14g | 56% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.3mg | 13% | |
| Calcium | 59.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 248.66 Kcal (1041 kJ) | ||
| Calories from fat | 180.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.09g | 59% | |
|---|---|---|---|
| Cholesterol | 143.69mg | 91% | |
| Sodium | 889.13mg | 71% | |
| Potassium | 236.76mg | 10% | |
| Total Carbs | 2.71g | 2% | |
| Sugars | 0.83g | 6% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 14.76g | 56% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 1.2mg | 13% | |
| Calcium | 31.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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