Serves about 3Ingredients:
1 tbsp olive oil
cup onion, chopped
2 cups cooked potatoes, cubed
cup red bell pepper, chopped
4 free-range, organic eggs, beaten
1 tbsp fresh basil leaves, chopped
Salt and pepper to taste
Instructions:
Heat the oil in a non-stick skillet and add potatoes, onion and bell pepper. Saut vegetables for about 5 minutes until heated through.
Meanwhile, in a small bowl, whisk together the remaining ingredients. Pour into the skillet with the vegetables. Let the mixture slightly set at the bottom, before gently lifting the cooked parts with a wooden spoon. Continue this procedure until the egg mixture is thickened and cooked through.
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