2 teaspoons butter
1 teaspoon oil
1 medium-sized onion, chopped
6 eggs, lightly beaten
1 tablespoon water
1 cup grated tasty Cheddar cheese
1 1/2 cups whole kernel sweet corn, drained
60 g (2 oz) ham, cut into strips
salt
freshly ground pepper
2 tablespoons chopped parsley
1/4 red capsicum, cut into strips
1 teaspoon oil
1 medium-sized onion, chopped
6 eggs, lightly beaten
1 tablespoon water
1 cup grated tasty Cheddar cheese
1 1/2 cups whole kernel sweet corn, drained
60 g (2 oz) ham, cut into strips
salt
freshly ground pepper
2 tablespoons chopped parsley
1/4 red capsicum, cut into strips
method
1. Heat butter and oil together in a pan and lightly fry onion until transparent.
2. Combine eggs, water, 3/4 cup of cheese, 1 cup corn and the ham, and season to taste with salt and pepper.
3. Pour the mixture over the cooked onion.
4. As egg mixture starts to set around edges, lift with a spatula, tilt pan if necessary and allow uncooked egg to flow underneath.
5. When egg mixture is almost cooked top with remaining cheese and corn, parsley, and red capsicum strips.
6. Place under a hot grill until cheese melts.
7. Cut into wedges and serve with hot crusty bread.
2. Combine eggs, water, 3/4 cup of cheese, 1 cup corn and the ham, and season to taste with salt and pepper.
3. Pour the mixture over the cooked onion.
4. As egg mixture starts to set around edges, lift with a spatula, tilt pan if necessary and allow uncooked egg to flow underneath.
5. When egg mixture is almost cooked top with remaining cheese and corn, parsley, and red capsicum strips.
6. Place under a hot grill until cheese melts.
7. Cut into wedges and serve with hot crusty bread.
serving amount
serves: 4 - 6
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