Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.13 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1 avocado, diced
- 1 bunch coriander (with roots)
- 3 spring onions, thinly sliced
- 250grams cherry tomatoes, quartered
- 2 zucchini, chopped
- 1 lime, cut into wedges (to serve)
- 2 corn cobs, kernels removed
- 340grams fire-roasted capsicum, strips, drained, rinsed
- 1 cup pizza cheese, grated
- 2tablespoons olive oil
- 8 eggs
- 500grams microwave white baby potatoes*
Method
Step 1 of 4
Microwave potatoes as per pack instructions until just tender. Cool slightly, remove from bag and cut in half. Place into a large bowl. Add capsicum, corn kernels and onion. Finely chop root section of coriander and roughly chop half the sprigs. Add to vegetables and toss to combine.
Step 2 of 4
Preheat grill on medium.
Step 3 of 4
Heat oil in a 23cm-deep non-stick frying pan over medium heat. Add zucchini and cook for 2 minutes or until softened. Stir in vegetables and cook for a further 2 minutes.
Step 4 of 4
Whisk eggs in a bowl, then fold in cheese. Pour over vegetables and stir gently. Cook over medium-low heat for 10 minutes or until egg has just set. Transfer to grill and cook for 10 minutes or until golden and cooked through. Top with tomato, avocado and remaining coriander sprigs. Serve with lime.
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