Ingredients Edit

• 4 eggs
• 6 ounces canned salmon
• 14-ounces frozen corn kernels
• 1 onion, halved and then sliced
• 2 large tomatoes, chopped
• 1 bell pepper) chopped
• several sprigs fresh mint or basil, chopped
• freshly ground black pepper
• herb salt or ordinary salt
• 1 teaspoon olive oil

Directions Edit

1. In a heavy frypan, heat the olive oil and cook the chopped onion till it softens.
2. Add the corn, salmon (drained), chopped tomatoes and chopped bell pepper.
3. Stir gently (to avoid crushing the salmon) but thoroughly.
4. Sprinkle with pepper, herb salt and chopped mint.
5. Beat the eggs lightly and pour over the mixture.
6. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.