Complexity:  Easy


  • 4 large eggs, lightly beaten
  • 1 tsp fresh green seasoning
  • Salt and black pepper to taste
  • ½ small onion, diced
  • 1 small tomato, diced
  • ½ cup black beans
  • ½ cup whole kernel corn
  • ½ cup diced sweet pepper
  • 1 tsp geera or cumin
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ¼ tsp cayenne pepper, optional
  • 2 tsp oil
  • 1 oz butter
  • ¼ cup evaporated milk
  • ¾ cup grated cheddar cheese
  • Extra diced tomato and fresh parsley to garnish


  1. Place the oil and butter to melt in a medium non-stick frying pan over medium heat.

  2. Add the onions and sweet peppers and cook just until they begin to soften. Mix in the tomatoes, corn and black beans. Add the spices and cook for 1 – 2 minutes. The mixture will be fragrant. Season with a little salt and black pepper.

  3. Meanwhile, mix together the eggs, green seasoning, milk and a little salt and black pepper.

  4. Add the egg mixture to the vegetable mixture. Using a spatula, gently push the set edges away from the sides, allowing the liquid eggs to run to the edges.

  5. Sprinkle the grated cheddar cheese evenly over the eggs. Reduce the heat a little. Cover and let eggs finish cooking.

  6. Slide onto a plate and garnish with the tomatoes and parsley. Serve immediately.

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