Ingredients Edit

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 capsicum.
  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.

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