Chef Selwyn Wickham and Host Wendy Foncette guide you through…How to make…
3 to 4 eggs
3 to 4 tbsp heavy cream
3 tbsp chopped onions
bacon chopped and sauteed
Cook bacon until crisp. remove from pan and set aside
Add three tbsp vegetable oil
Saute pumpkin and roasted corn
Add remaining vegetables toss and allow to cook lightly
Beat eggs with cream and add to the pan. Mix well to combine.
Shake to ensure the items are not stuck to the pan. When almost cooked add the cheese
Place in a 350F oven for about ten minutes
Remove and plate.
Slice and serve warm
Recipe courtesy Chef Selwyn Wickham Central School of Culinary Arts
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