|
Beat eggs, milk, salt and pepper in a bowl and set
aside.
Heat the olive oil in a medium sized frying pan
over medium heat and fry the garlic and potato
slices until coated, about 2 minutes.
Add the water and the stock cube and cook
uncovered for 10 minutes so that most of the water
has evaporated.
Pour in the egg mixture and arrange the courgette
slices and sweet corn on top of the egg
Sprinkle the cheese on top.
Turn the heat down, cover and cook for 10-15
minutes.
Place the pan under a preheated grill for a few
minutes to brown.
Serve with salad or bread as desired.
|
