1 cup blanched and chopped pechay (include the white part)
2 pieces leeks, thinly sliced
1 can Jolly Green Peas, drained
1/4 cup Jolly Whole Kernel Corn, drained
1/2 tsp ground pepper
1/4 cup grated cheddar cheese
1/4 cup bell pepper
1/2 tsp sachet chicken powder
In a bowl, whisk together the eggs and powder seasoning.
Heat Dona Elena Pure Olive Oil in a large nonstick frying pan over medium flame. Add the leeks, bell pepper, pechay, Jolly Green Peas and Jolly Whole Corn Kernels.
Pour the egg mixture over the vegetables, swirl the pan. Add the cheese and pepper. Shake the pan occasionally to keep the edges from sticking. Cook until the eggs are set around the edges but soft and runny in the center, about 3 – 5 minutes
Transfer to a plate and cut into wedges. Serve warm. 4-5 servings.