Serves 4-6
  • 4 eggs
  • 50 g butter
  • 2 small chopped onions
  • 1/2 diced capsicum
  • 1 grated carrot
  • 1/2 cup tasty cheese
  • 2 tbsp water
  • 1 stick chopped celery
  • 1 sliced small zucchini
  • 1 grated med potato (rinsed in sieve)
  • 1/2 cup grated parmesan
  • pinch of curry
  • salt and pepper to taste

Melt butter and coat heavy based frypan, add onions and gently cook until transparent. Add vegetables, cover with lid and sweat for 5 mins stirring occasionally, so they don't burn. Beat eggs, water, cheese and salt and pour over vegetables. Cook stirring gently until eggs are almost set. Sprinkle with Parmesan and place under grill until golden. Serve in wedges with a salad.