- 1 c. arepa flour
- 1 c. lukewarm water
- 1/2 ea. Avocados From Mexico; mashed to a smooth pulp
- 1/4 c. feta cheese, crumbled
- 2 T. vegetable oil
- 1 T + 1 t. avocado oil for the masa (1 t.) and cooking (1 T.)
- Pinch salt
- Colombian Scrambled Eggs:
- 1/2 ea. Avocado From Mexico, cubed
- 4 ea. large eggs
- 1 ea. green onion stalk, thinly sliced (including the white portion)
- 1 ea. small tomato, diced
- 1 T. vegetable oil
- Salt and pepper to taste
- In a large bowl, combine the arepa flour, salt, water, feta and oil. Stir to combine. Add avocado mash and stir until fully mixed. Let sit for 5 minutes so the dough absorbs all the water.
- While the dough sits, slice green onion and dice tomatoes.
- Heat a cast iron skillet on medium-high heat with oil for cooking the arepas. Pinch off 3 tablespoon-size pieces of dough, roll into a ball and then flatten with the palms of your hands to make small discs until all of the dough is used.
- Place four discs in hot skillet and let them form a “crust”, approximately 3-4 minutes. Flip and finish cooking until golden brown. (TIP: Once cooked, let them rest on a cookie sheet so arepas don't sweat and get soggy on a plate.)
- In a separate pan, heat oil on medium heat and fry the onions, tomato, salt and pepper. Once softened, add eggs and scramble. Use spatula to move eggs in pan so they cook evenly. Scramble until desired consistency.
- Evenly distribute eggs onto 4 plates. Add one arepa to each plate and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!