1. In a bowl, whisk together the eggs and powder seasoning.

2. Heat olive oil in a large nonstick frying pan over medium flame. Add the leeks, bell pepper, pechay, green peas and whole corn kernels.

3. Pour the egg mixture over the vegetables, swirl the pan. Add the cheese and pepper. Shake the pan occasionally to keep the edges from sticking.  Cook until the eggs are set around the edges but soft and runny in the center, about 3 – 5 minutes

4. Transfer to a plate and cut into wedges. Serve warm