For 4 servings
Prep and cook time: 20 min
Cannot be frozenIngredients:
2 tbsp olive oil
1 large onion, chopped
1 green pepper, cored, seeded, and diced
1/2 yellow pepper, cored, seeded, and diced
300 g | 11 oz | 2 cups cherry tomatoes, halved
8 large eggs, beaten
1 small bunch chives, snipped
1 small bunch flat-leaf parsley, leaves only, roughly chopped
freshly ground black pepperMethod:
1 Heat the olive oil in a large non-stick frying pan set over a medium heat.
2 Add the onion, peppers, and a pinch of salt, sautéing for 6-7 minutes until softened.
3 Add the cherry tomatoes and continue to saute for a further 3-4 minutes, stirring frequently.
4 Remove the vegetables from the pan to a plate. Add the beaten eggs to the pan along with plenty of salt and pepper, leaving them to set for 1 minute before gently scrambling with a rubber spatula.
5 Return the sautéed vegetables to the pan along with the snipped chives and half of the chopped parsley.
6 Stir well to combine. Remove from the heat and serve immediately with the remaining parsley scattered on top.