YOUR SOLIN GENERATED RECIPE
Protein-Packed Arepa with Scrambled Eggs and Turkey Ham
Griddle-toasted corn arepa stuffed with fluffy scrambled eggs and savory turkey ham, finished with a sprinkle of salty queso fresco for a satisfying crunch.
INGREDIENTS
0.5 cup pre-cooked cornmeal
0.5 cup water
0.25 tsp sea salt
1 large egg
0.75 cup liquid egg whites
2 oz turkey ham
1 oz queso fresco
1 tsp avocado oil
0.25 tsp black pepper
PREPARATION
In a medium bowl, combine the pre-cooked cornmeal, water, and a pinch of sea salt. Knead for 1-2 minutes until a smooth dough forms, then let it rest for 5 minutes.
Divide the dough and shape into a thick, round disc approximately 1 inch thick.
Heat half of the avocado oil in a non-stick skillet over medium heat. Place the arepa in the pan and cook for 5-7 minutes per side until a golden-brown crust forms.
While the arepa cooks, whisk together the whole egg, liquid egg whites, and black pepper in a small bowl.
Dice the turkey ham into small cubes. In a separate small skillet, heat the remaining avocado oil and lightly brown the turkey ham for 2 minutes.
Pour the egg mixture over the turkey ham and scramble gently until the eggs are just set and fluffy.
Carefully slice the warm arepa halfway through to create a pocket. Stuff the inside with the scrambled egg and turkey ham mixture.
Top with crumbled queso fresco and serve immediately.