Ingredients
- 7 eggs
- 4 corn tortillas
- 1 sweet pepper rings (red)
- 1 parsley sprigs
- 150 gr corn
- 30 ml skim milk
- 16 ml chicken stock
- 1 gr chili powder
Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.
