- In a non-stick skillet, melt the butter over low heat.
- Add the diced pepper and cook until tender.
- Beat the eggs while adding the milk. Season with salt and pepper.
- Pour the egg mixture into the pan. Cook over low heat, stirring constantly with a wooden spoon. The eggs must remain creamy.
- Divide the scrambled eggs on the corn chips.
- Sprinkle with parsley and cheese and serve immediately.
By Laïla Héloua, author and facilitator of kids taste awakening workshops.