Salsa Scrambled Eggs Salad

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I could not think of any better name for this. I had some egg yolks remaining from the omlet I made last night. I did not have the heart to throw it. I had frozen corn and peas in my freezer. I also had a nice spicy salsa sauce. So I did the obvious - tossed them all together in Olive Oil. Added some spring onions and cilantro to it with a dash of seasoning. Thats it. Here is how I made it.

Ingredients:

• Egg Yolk - 2
• Sweet Corn - 1 cup
• Peas - 1 cup
• Salsa Sauce - 3 tbsp
• Olive Oil - 1 tbsp
• Paparika Powder - 2 tsp
• Oregano - 2 tsp
• Thyme - 1 tsp
• Salt to taste
• Corriander Leaves - 1 small bunch
• Spring Onions - 2 bulbs with greens
• Shallots - 3-4

Method:

• Thaw the corn and peas.
• Heat olive oil in a pan.
• Toss the corn and peas in it.
• Beat the egg yolk well and mix to this.
• Add Salsa sauce, shallots, spring onions and corriander leaves.
• Add the seasoning and salt.
• Toss well and remove from flame.
• You may add shredded cheese or a dollop of butter to it (I did not add this to mine)

Serve the salad hot!