Easy Salmon Frittata

4 eggs
6 oz salmon
14 oz frozen corn kernels
1 onion, halved and then sliced
2 large tomatoes, chopped
1 bell pepper chopped
several sprigs fresh mint or basil, chopped
freshly ground black pepper
herb salt
1 teaspoon olive oil

In the heavy frypan, heat the olive oil and cook the chopped onion till it
softens. Add the corn, salmon (drained), chopped tomatoes and chopped
capsicum. Stir to combine but don't be too vigorous, you don't want the salmon
mashed, try to keep it in small pieces. Sprinkle with pepper, herb salt and
chopped mint. Beat the eggs lightly and pour over the mixture. Cook at very low
heat until the eggs are cooked, which will be about 12 minutes.

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