Corn omelette and bread with homemade jam de 293 Kcal

Preparación

1. Place the corn in a pot with boiling water and cook for 30 minutes or until the grain is soft. Use a knife to de-grain the corn. *** If you use canned husked corn, rinse the excess salt.
2. Wash the strawberry and remove the leaves and stem. Place in a pot with 1 tablespoon of water, cover and cook for 5 minutes, stirring occasionally. When the strawberry is soft, use a potato crusher or fork to crush the strawberry into a pulp.
3. Continue cooking until you get a jam consistency. You can add 1/2 sachet (3 g) of stevia if you want to sweeten more. Serve the jam in a small glass or ceramic container and refrigerate.
4. Beat the egg and pour it over a hot pan with olive oil.
5. When the egg is cooked on the bottom, place the corn in the center and fold the egg into an omelette. Continue cooking at the end of your preference.
6. Serve the corn omelette accompanied by toast and homemade strawberry jam.
7. Enjoy!