Imbuya omelette

True Love
2 servings
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By Food24 November 03 2009
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Ingredients (8)

3.00 eggs — large
125.00 ml spinach — cooked
125.00 ml sweetcorn — on the cob, cooked
4.00 fresh mint — chopped
salt and freshly ground black pepper — to taste
30.00 ml oil
30.00 ml atchar
45.00 ml spring onions — chopped
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Method:

Beat eggs together with imbuya, half the mielies, chopped mint, salt and pepper.
Heat oil in non-stick frying pan. Pour egg mixture into pan and slide from side to side until pan is completely covered.
Cook until bottom is set, lifting sides so that raw mixture runs underneath.
Cook until base is brown, then remove from pan by carefully sliding omelette onto warm serving dish.
While hot, spoon remaining mielies, atchar and spring onions onto half of omelette and fold other half over filling.
Serve immediately.



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