• 1 tablespoon polyunsaturated margarine
• 1 large onion, diced
• 2 zucchini, sliced
• 2 large tomatoes, chopped
• 3 flat mushrooms, sliced
• 125 g (4 oz) canned corn kernels, no-added-salt, drained
• 4 eggs, lightly beaten
• 1 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon grated Parmesan cheese
• freshly ground black pepper

Heat margarine in a non-stick frypan and cook onion, zucchini, tomatoes and mushrooms for 5 minutes or until vegetables are just tender. Stir in corn, eggs, basil, mint and Parmesan cheese. Season to taste with pepper. Cook over a low heat until just set. Cut into wedges and serve immediately.