Serves:

6

Description:

Serve hot, warm or cold as a light meal with salad or as part of an antipasto platter.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 6 spring onions, sliced
• 1 capsicum, chopped
• 2 corn cobs, kernels removed using sharp knife
• 6 eggs, beaten
• Dash of Tabasco sauce
• Coarse black pepper

Method:

1. Heat frypan over medium heat, add 1 tbsp of the oil and stir-fry onion 2 minutes. Add spring onions, capsicum and corn and cook, stirring occasionally, 4 – 6 minutes.
2. Remove vegetables from pan and allow to cool. Combine with eggs, Tabasco sauce and pepper.
3. Heat frying pan over medium heat with remaining olive oil and add egg and vegetable mixture.
4. Cook until mixture almost completely sets, then brown the top under a hot grill.

Tips: This is such a quick dish, but to make your life easier, use a non-stick pan!

Recipe by: Vikki Leng

Website: vikkileng.com.au