Ingredients

• 6 eggs (beaten)
• 1/3 cup milk
• 1 tbsp fresh chives (chopped, plus more to garnish)
• 1 tsp fresh marjoram (chopped)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp sunflower oil
• 1/3 cup onion (chopped)
• 1 zucchini (small, halved lengthwise and sliced)
• 1 clove garlic (minced)
• 2 cups broccoli florets (small, fresh)
• 1 cup corn (frozen)
• 1/4 cup water
• 2 tsp sunflower oil (for the second stage)
• 1/2 cup cheddar cheese (shredded (2 oz))
• 2 tomatoes (thinly sliced)

Instructions

1. Combine the eggs, milk, chives, marjoram, salt and pepper; mix well and set aside.
2. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat; cook the onion, zucchini and garlic, stirring, 1 minute.
3. Reduce to medium; add the broccoli, corn and 1/4 cup water, cover and cook 4-6 minutes until crisp-tender, stirring occasionally. Remove the vegetables.
4. Add 2 teaspoons of oil to the skillet, return the vegetables, and pour the egg mixture over.
5. Cover loosely and cook over medium heat 10-15 minutes until the centre is set, lifting the edges occasionally so uncooked egg flows underneath.
6. Sprinkle with the cheese, arrange the tomato slices on top, cover 1-2 minutes until melted; garnish with chives or marjoram and cut into wedges.

Cooking Tips

• Cook the vegetables crisp-tender first — they won't soften further in the eggs
• Lift the edges as it sets so raw egg flows under
• Keep the heat at medium; slow setting means tender eggs
• Add the cheese and tomato only at the end
• Cut in wedges like a pie