by Meli C

Breakfast Arepa

A while back I introduced the arepa, along with one of my favorite ways to enjoy it for breakfast. This one, though, really takes the cake.

In this case, the arepa is filled with scrambled eggs, shredded white cheese and light sour cream.

To make the scrambled eggs, crack the eggs into a bowl and whisk them well until egg whites and yolks are fully combined, adding salt and pepper to taste. To make a healthier version, I combined equal parts of real eggs and egg beaters.  The real eggs give it a particular texture that cannot be created with the egg beaters alone.

Separately, cut thin strips of ham and turkey slices, and half them a few times, so you have little small strips. Then mix them in with the egg. Chopped up chives work really well in this mix too.

Preheat a nonstick pan on medium-high. Pour the egg mixture in and let it sit for a minute before you begin to scramble. As you scramble, turn the heat off.  Continue scrambling the eggs until they are just about done and remove the pan from heat. We want to keep the eggs moist, so avoid overcooking, it makes all the difference.

Once you’ve shredded the cheese and are ready go, open up the arepa and start by spreading the sour cream, followed by the shredded cheese so that it melts. Then top it with the scrambled eggs and enjoy! A weekend favorite.


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