1 can Jolly Whole Mushrooms 198g, drained and halved
1/4 cup Jolly Whole Kernel Corn, drained
salt and pepper, to taste
5pcs large eggs, beaten
1/4 cup fresh basil, chopped
Heat 2 tablespoons Jolly Heart Mate Canola Oil in a pan. Sauté onion and tomatoes over medium heat for 5 minutes. Stir in Jolly Whole Mushrooms and Jolly Whole Kernel Corn until just heated through. Season to taste with salt and pepper.
Reduce heat to low and push vegetables to one side of pan. Add remaining 2 tablespoons of oil, then pour in eggs and leave until they start to set. Toss eggs and vegetables together until combined.
Transfer to a serving dish and top with basil before serving.