- 4 spring onions, trimmed and sliced
- 1 pointed red pepper, de-seeded and diced
- 2 tbsp olive oil
- 300g new potatoes, cooked and cubed
- 100g frozen peas, cooked and drained
- 6 large free-range eggs
Cook the spring onions and red pepper in olive oil, in a medium sized, non-stick frying pan, over a low heat until tender. Add the potatoes, increase the heat and cook for a few minutes. Add the peas and stir to distribute the vegetables slowly.
Pre-heat the grill. Lightly beat the eggs and season well. Pour into the pan and cook over a low heat, without stirring, until almost cooked.
Put under the grill and cook until just set. Slide on to a plate and serve warm or cold, cut into wedges or squares.