This easy recipe is a delight at brunch or Sunday night dinner.
Author: Fresh Finesse
Suggestions: Leftovers are great in lunchboxes.
Serves: 4 person(s)
Preparation Time: 20 mins
3 potatoes, peeled and thinly sliced
1 onion, finely sliced
1/2 red bell pepper, finely sliced
1 cup cooked corn
1/4 cup chopped fresh herbs (basil, parsley, coriander)
6 eggs, lightly beaten
1/4 cup grated Parmesan cheese
Heat remaining tablespoon of oil in the frying pan. Add potato and egg mixture. Cook on medium heat for about 5 minutes or until egg is just set. Place under pre-heated hot grill for a further 5 minutes or until golden and egg is set. Stand for a few minutes before cutting into wedges.
Serving suggestions are not included in the nutritional analysis.
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