All Food Recipes

Ingredients:
4 potatoes, chopped
4 bacon rashers, chopped finely
4 spring onions, chopped finely
1 x 125 g canned corn kernels, drained
1 x 24 mixed vegetable soup powder
8 eggs
1/2 cup milk
1/3 cup grated cheese (cheddar, parmesan or mozzarella)

1. Boil potatoes until tender, about 10 mins. Drain.
2. Heat a large 26 cm diameter non-stick pan. Add the bacon and cook, stirring until slightly crisp. Add spring onions, corn and soup powder. Cook, stirring for 1 min. Add the potatoes, spreading evenly over the base of pan.
3. Whisk eggs and milk. Pour mixture into a medium fire until the egg mixture is almost set and lightly browned underneath. Sprinkle cheese over.
4. Place the pan under a heated grill. Cook until the surface of egg mixture is lightly browned, 2 to 3 mins. Cut into wedges and serve.