150 g of bacon, cut into 1 cm pieces
2 cups (about 4 ears) of fresh or canned corn
8 eggs, slightly beaten
1/3 cup of milk
salt and black pepper to taste
1/2 cup of grated provolone cheese
150 g of bacon, cut into 1 cm pieces
2 cups (about 4 ears) of fresh or canned corn
8 eggs, slightly beaten
1/3 cup of milk
salt and black pepper to taste
1/2 cup of grated provolone cheese
Fry the bacon in a large skillet until crispy and reserve
Remove all excess grease, leaving only 2 tablespoons (of soup)
Add the corn and cook, stirring, for 4 minutes. Reserve
Mix the eggs, milk, salt, and black pepper in a bowl
Add to the corn and cook, stirring, until the mixture is creamy
Sprinkle with grated cheese and bacon and serve
Serve 6 portions.
