- 30ml (2 tablespoons) Olive oil
- ¼ Red pepper, cut into thin strips
- 1 Small yellow onion, sectioned into 4 and thinly sliced
- 4 Large white mushrooms, sliced
- 6 thin slices Extra lean Olymel cooked ham, cut into 2cm (1in)pieces
- 1 Small garlic clove, finely chopped
- 10 Large eggs
- Espelette pepper (or Tabasco sauce)
- Salt
- Pepper
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- Heat the oil in a very large non-stick frying pan, over medium heat.
- Add the red pepper and brown for 5 minutes. Add the onion and mushrooms. Brown until the onion becomes translucent.
- Add the ham. Brown until it is nicely coloured.
- Add the garlic, cook 1 minute longer.
- While the filling is cooking, break the eggs into a bowl. Add the Espelette pepper (or Tabasco sauce), salt and pepper to taste. Beat this mix with a whisk.
- After the garlic has cooked, add the eggs and wait until they are partially set.
- At this point, stir with a rubber spatula so that the eggs mix well with the remaining eggs that are still liquid.
- Place the pan in the oven on the top rack. Monitor the cooking. Remove the pan from the oven once the eggs are completely cooked.
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