Quick corn omelette
285 g of corn to wash and then dry (1 cup + 1/2 cup + 1/4 cup)
35 g of starch (2 tablespoons)
Add 1 egg
1/2 teaspoon of salt
1 teaspoon sweet pepper or paprika soup
Pour into a hot pan with a little oil
Flatten well and cover
and cook for 6-7 minutes on low heat
When finished cooking, gently peel off the corn omelet
This recipe represents about 491 calories .
Bread without corn oven
For the second recipe: 155 g of flour (1 cup + 1/4 cup)
Add 100 ml of lukewarm water (1/4 cup + 1/8 cup)
Then leave the dough to rest for 15 min
Mix 60 g of corn (1/3 cup)
Add 2 scrambled eggs
Cut the dough into 4
Stuff with cheese, the scrambled eggs / corn mixture
I avoid flouring the dough as much as possible (to keep it sticky)
Bake 6- 7 min in a hot pan over low heat with a drizzle of oil
Turn the breads frequently
This recipe represents approximately 215 calories per serving.