INGREDIENTS 

• 1 medium boiled potato, sliced  
• 1 medium red bell pepper, sliced
• 1 yellow onion, sliced
• 5 free range, organic eggs
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt 
• 1/2 teaspoon white pepper
• 1 teaspoon dry mint
• Salad greens 
• 3 cherry tomato, sliced

DIRECTIONS

1. Boil the potatoes in a little salt until they are just softening (don't overcook them). Drain and set to one side to cool, then cut into thick slices.
2. Heat the oil in a frying pan  Add the peppers and fry for a couple of minutes. Next, add the onions and cook until the vegetables are nice and soft. Add the potatoes and continue to cook for a further three minutes or so covered.
3. Beat the eggs in a bowl and season with salt pepper and dry mint. Pour over the vegetables, cover with a lid and cook on medium heat for 3 to 5 minutes until the eggs cooked thoroughly.
4. Remove, plate and garnish with salad green and cherry tomatoes.

** Optional Ingredients ( hot chili pepper, fresh parsley )  

Enjoy!!

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