Ingredients
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125 g cream cheese, softened for 1 to 2 minutes in the microwave
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1/2 cup diced green capsicum
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1/2 cup diced red capsicum
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4 tablespoons butter or 4 tablespoons margarine, divided
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1 (225 g) can corn kernels
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6 eggs, lightly whisked
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salt & freshly ground black pepper
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4 -6 slices bacon, cooked and crumbled
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hot buttered toast, to serve
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1/8 teaspoon red chili powder
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1/2 cup finely chopped spring onion
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extra chopped spring onion (to garnish)
Instructions
- Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
- Add sauteed vegetables and corn to cream cheese, stir well and set aside.
- Combine eggs, chili powder, salt and pepper and stir until combined.
- Set aside.
- Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
- Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
- Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.