Ingredients

• 1 tin of corned beef, cut in small cubes
• 5 tbsp of olive oil
• 8 large eggs
• 1/2 tea-cup of fresh milk (I used single cream)
• 1 tea-cup of Greek Graviera cheese, grated
• 4-5 sprigs of flat-leaf parsley, finely chopped (I used fresh dill)
• 1 small green bell pepper, cut in small cubes (optional -my addition)
• salt
• pepper

Directions

1. Warm the oil in a large non-stick frying pan on medium heat. Sauté the corned beef until it gets browned on all sides by stirring with a spatula. Add the pepper (if used) and sauté for a couple more minutes until it starts soften.

2. In a large bowl mix the eggs with the milk, salt and pepper, the cheese and the parsley making sure the eggs don’t get completely beaten but just to break the yolks.

3. Empty the egg mixture into the pan and very gently stir making holes between the eggs with a fork. The secret is to avoid to overcook the eggs. The pan should be taken off the heat the moment the eggs start getting set so the kayianas can stay soft and juicy.

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