- 8 large eggs
- 2 tbsp sunflower oil
- 1 onion, chopped
- 2 red peppers, de-seeded and cut into small pieces
- 5 cooked new potatoes (or canned new potatoes), thickly sliced
- 6 sundried tomatoes, cut into small pieces
- 198g can Green Giant Naturally Sweet Sweetcorn
Lightly beat the eggs in a bowl, using a fork. Season.
Heat the oil in a large, non-stick frying pan. Add the onion and peppers and cook, stirring often, until soft and the onion is golden.
Add the potatoes and cook for 2 minutes. Add the tomatoes and sweetcorn and heat through, stirring to make sure everything is distributed evenly across the pan.
Pour in the eggs and cook over a low heat, without stirring, until almost set and there is only a thin film of uncooked egg on top. This will be 10-15 minutes, depending on your cooker.
Hold a large plate over the pan and invert the omelette onto it. Slide it back into the pan, uncooked-side down, and cook for another 3-4 minutes. Serve straight away, cut into wedges.