skish
IT

Corn cakes with scrambled eggs and bresaola

Gluten-free, crunchy and protein-rich.

  • 8 min
  • 1 serving
  • Italian cuisine
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Corn cakes with scrambled eggs and bresaola

Per serving

Calories
336 kcal
Protein
25.1 g
Carbohydrates
23.3 g
Fat
15.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Puffed corn cakes3
  • Eggs2
  • Bresaola30 g
  • Arugula15 g
  • Extra virgin olive oil1 teaspoon
  • Black pepperto taste

Contains: eggs

Method

  1. Beat the eggs in a bowl with a grind of black pepper; wash and dry the rocket.
  2. Heat the oil in a non-stick pan over low heat, pour in the eggs and scramble for 2–3 minutes with a spatula, until set but still creamy. No salt: the bresaola is salty enough.
  3. Spread the rocket over the corn cakes.
  4. Top with the hot eggs and the bresaola and eat straight away, before the corn cakes soften.

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