Directions:
- Heat the oil in a large skillet. Add corn and cook over medium heat for a couple of minutes. Add red pepper and jalapeno and cook for another couple of minutes. Transfer to a bowl and mix in the cilantro. Do not discard the oil.
- In a separate bowl, beat the eggs with the cumin, salt and pepper, then stir into vegetables.
- Using the same oiled skillet, drop heaping spoonfuls of the corn mixture into the oil. Cook for a minute or two on each side, until browned. Once cooked on both sides, remove from the pan and drain on paper towels before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.93 Kcal (519 kJ) | ||
| Calories from fat | 92.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 16% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 48.87mg | 2% | |
| Potassium | 140.2mg | 3% | |
| Total Carbs | 4.04g | 1% | |
| Sugars | 1.9g | 8% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 42.7mg | 71% | |
| Iron | 0.9mg | 5% | |
| Calcium | 23.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 153.9 Kcal (644 kJ) | ||
| Calories from fat | 114.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.7g | 16% | |
|---|---|---|---|
| Cholesterol | 152.45mg | 41% | |
| Sodium | 60.68mg | 2% | |
| Potassium | 174.11mg | 3% | |
| Total Carbs | 5.02g | 1% | |
| Sugars | 2.36g | 8% | |
| Dietary Fiber | 1.17g | 4% | |
| Protein | 6.07g | 10% | |
| Vitamin C | 53.1mg | 71% | |
| Iron | 1.1mg | 5% | |
| Calcium | 29.4mg | 2% | |
* 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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