In a 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 gently (to avoid crushing the salmon) but thoroughly. 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.

Note:
The exact ingredients and proportions don't matter too much in this recipe for Easy Salmon Fritata, which is easily adapted to suit your taste buds - and the ingredients you have. You can throw in tinned corn instead of frozen, tuna instead of salmon, and shallots instead of the onion. If you don't have fresh mint or basil, you can use a tablespoon of dried basil.