Breakfast Arepas

(Gluten free, Lacto-Ovo-vegetarian)
Makes 10 arepas, each one is 190 calories, 7g protein, 27g carbohydrate, 2g fiber, 6g fat

Ingredients for arepas:

2 cups White corn meal (we used P.A.N. brand)
1 tsp salt
2 ½ cups water

Ingredients for stuffing*:

6 eggs
1/4 cup milk
1/8 tsp pepper
1/4 tsp salt
1/4 tsp garlic, minced
3 Tablespoons diced tomato
3 Tablespoons green bell pepper

Ingredients for topping:

Avocado, sliced to taste
Tomatoes, diced to taste
Shredded cheddar cheese to taste

Directions:

Add the water to a bowl, followed by salt and cornmeal. Knead until a smooth dough forms, and then let the dough rest for about three minutes. Separate the dough into ten equal portions, roll each portion into a ball, and then press into a patty**. Coat both sides of the patties lightly with olive oil, and bake for about 14 minutes at 350⁰ or until firm to touch.
While the arepas are baking, add the eggs, milk, pepper, salt, garlic, tomato, and green bell pepper to a pan and scramble.
Once the arepas are ready, remove them from the oven and slice each one in half, like a sandwich, leaving a small part connected like a hinge.
Stuff each arepa with approximately 2 Tablespoons of the scrambled eggs and top with avocado, tomatoes, and cheese to taste. Enjoy!

*You can stuff your arepas with whatever you desire! Some suggestions are sautéed vegetables, cheese, pulled pork, grilled chicken, guacamole
**When making your arepas into patties, try to keep them around 10 cm thick for easy slicing and stuffing.