Ingredients
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6 large eggs
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1 tablespoon parsley, diced
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100 g ham, virginian sliced and diced
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1/4 teaspoon sage
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1 medium onion, finely diced
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1 tablespoon butter
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2 button mushrooms, sliced
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2 cherry tomatoes, sliced
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1/4 green capsicum, diced (green pepper)
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1/4 red capsicum, diced (red pepper)
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2 teaspoons parmesan cheese
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100 g cream cheese, finely diced
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1/4 teaspoon ground black pepper
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1 medium potato, grated
Instructions
- Whisk eggs in a medium bowl.
- Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
- Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
- Evenly spread mushrooms, tomato, capsicum and cheeses over top.
- Cook without turning until top is starting to firm, around 30 minutes.
- If required flip over and cook other side around one minute to set egg.
- Serve cut in half without folding.