For 4 servings

Prep and cook time: 20 min

Difficulty: easy

Cannot be frozen


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

sea salt

freshly ground black pepper


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.