Prep: 10 mins
Cook: 45 mins
1 onion, peeled and finely sliced
350g potatoes, peeled and cut into bite-sized chunks
1 pinch smoked paprika (optional)
1 red pepper deseeded and sliced
1 medium courgette cut into bite-sized chunks
10g Parmesan, finely grated
Fry the onion gently in a little olive oil until soft. Add the red pepper and courgette and continue to cook gently.
Meanwhile, steam the potato cubes until just soft (so they still hold their shape) for around 10 minutes. When the pepper and courgette are soft, add the potatoes, sprinkle over the paprika and stir gently.
In a large measuring jug or mixing bowl, lightly beat the eggs together with the Parmesan cheese. Add the cooked vegetables to the eggs and mix well. Pour the eggs and vegetables into the frying pan and cook very gently for approximately 30 minutes or until most of the egg has set.
Finish off under a hot grill.
Allow to cool slightly then serve with salad.
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