Corn and Mushroom Omelette

INGREDIENTS:

4 pcs Eggs
1 pack Golden Fiesta Big Crunch Breading Mix (60 g)
33/100 cup Corn stock (from canned corn)
1 can UFC Garden Sweet Whole corn kernels, drained (reserve stock), 425 g
1 can UFC Garden Fresh Button Mushrooms, pieces and stems, drained (400 g)
3 tbsp Malunggay leaves (optional)
1 tsp UFC Hapi Fiesta Vegetable Oil (for frying)

PROCEDURE:

1. Batter: Beat eggs. Add corn stock and breading mix. Mix well.
2. Add canned vegetables and malunggay (optional). Stir.
3. Fry every 1 to 2 tablespoons until golden brown on both sides. Drain on a wire rack.

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