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The exact ingredients and proportions don't matter too much in this recipe, which is easily adapted to suit your taste buds and the ingredients you have. You can use tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion.

If you don't have fresh mint or basil, you can use a tablespoon of dried basil. For vegetarians, the salmon is optional -- it still tastes great.

4 eggs
185g (6oz) can salmon
440g (14oz) frozen corn kernels
1 onion, halved and then sliced
2 larged tomatoes, chopped
1 capsicum (bell pepper) chopped
several sprigs fresh mint or basil, chopped
freshly ground black pepper
herb salt
1 teaspoon olive oil


In the heavy frypan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon (drained), chopped tomatoes and chopped capsicum. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint.

Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.

Serve with fresh green salad.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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