Ingredients
- 2 tablespoons olive oil
- 1 small red onion, halved, thinly sliced
- 2 garlic cloves, finely chopped
- 1 yellow or red capsicum, halved, de seeded, sliced
- 1 cob sweet corn, kernels removed
- 1/3 cup coriander leaves, chopped
- 200 grams mini roma tomatoes, halved length ways
- 8 large eggs, at room temperature
- Tomato salsa, diced avocado, coriander leaves & lime wedges, to serve (store bought tomato salsa will do)
How to Make
-
Step 1: Preheat the grill on medium-high.
-
Step 2: Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil & add the onion and garlic and cook for 3-4 minutes until soft; add the capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens and stir in chopped coriander.
-
Step 3: Spread the mixture evenly over the base of pan & scatter tomatoes over mixture.
-
Step 4: Whisk eggs in a jug; pour the egg mixture over vegetables shaking the pan to evenly distribute egg, reduce the heat to medium-low and cook for 8-10 minutes or until almost set.
-
Step 5: Place the pan under hot grill for 3-5 minutes or until top just sets then stand for 5 minutes before transferring onto a board.
-
Step 6: Cut into wedges and serve with tomato salsa, avocado, coriander and lime wedges
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.