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  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Serves: 4

Preparation time: 10 minutes

Cooking time: 10-15 minutes


  1. Put the onion, pepper and garlic into the blender jug and chop using the coarse chop programme.
  2. Heat half of the oil in a medium frying pan and add the chopped vegetables, cook gently for 10 minutes.
  3. Add the rest of the oil and add the parsley and eggs, as soon as the eggs begin to set around the edges, loosen it a little with a fish slice or palette knife. Continue to cook over a low heat for about 8 minutes until the egg has almost set. Meanwhile heat the grill.
  4. Scatter over the cheese and place the pan under the grill for avout 2 minutes to melt the cheese and turn golden.
  5. Cut into wedges and serve warm or cold.

Tip 1: This is a great recipe to use up spare vegetables e.g. courgettes or left-over vegetables.

Tip 2: Add a few chopped tomatoes or frozen peas to make it more colourful and adding extra vegetables that appeal to children.


  • 1 large onion
  • 1 large red pepper, deseeded
  • 1 clove of garlic
  • 3 tbsp olive oil
  • 2 tbsp chopped parsley
  • 8 eggs, beaten
  • 60g grated cheddar cheese

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