THIS recipe is a good breakfast or tea-time dish and will easily feed two friends. Children will enjoy trying to break the eggs but the cooking part is unsuitable for little hands.
Ingredients
1 partly boiled potato
4 eggs
2 tbsps of self raising flour
1 red onion
1 green pepper
125g of grated cheddar cheese
2 sliced medium sized tomatoes
A handful of finely chopped parsley
Salt & Pepper
2 tbsps of olive oil
A dash of double cream
Method
1. Slice the partly cooked potato, the red onion and the pepper into circles (be sure to de-seed the pepper).
2. Using a small frying pan on a medium heat add the olive oil and fry off the potato, onion, peppers and sliced tomatoes.
3. Beat the eggs until they are pale yellow and add a dash of double cream.
4. Place the veg mix into a small, round baking dish and pour the egg and cream mix over. Dust with salt and pepper, top with grated cheese.
5. Place in a medium heated oven at 180°C for 10 minutes, garnish with chopped parsley.
* CONOR ARMSTRONG is head chef at OSQA restaurant and deli, on Liverpool's Oldham Square