Ingredients
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
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
Preparation
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.
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.
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.
To serve, place 2 arepas on each of 4 plates. Serve with egg mixture. Garnish with parsley.
