for 4 people

Vegetables

1 tbsp	olive oil
200 g	leek, cut into rings
1 tin	corn kernels, drained, approx. 390 g
1	garlic clove, finely chopped
2 cm	ginger, finely grated
1 tsp	miso paste
¼ tsp	salt
a little	pepper

Omelettes

100 g	plain greek yoghurt
2 tsp	miso paste
8	fresh eggs
a little	pepper
	olive oil for frying

To serve

50 g	plain greek yoghurt
½ bunch	chives, finely chopped

How it's done

Vegetables

Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a non-stick frying pan. Add the leek, stir fry for approx. 5 mins. Add the sweetcorn, garlic and ginger, stir fry for approx. 2 mins. Add the miso, mix, season, remove.

Omelettes

Place the yoghurt and miso paste in a measuring cup, mix well. Add the eggs and pepper, mix well. Heat a dash of oil in the same frying pan. Pour ¼ of the egg mixture into the pan, top with ¼ of the vegetables, cook over a medium heat for approx. 2 mins., then cover and cook for a further 3 mins. Loosen the edges of the omelette from the pan using a spatula, fold in to the middle, slide onto the preheated platter, cover and keep warm. Cook three more omelettes using the remainder of the egg mixture.

To serve

Plate up the omelettes, top with the yoghurt and chives.

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