A good late-breakfast.
- Eggs (2 per person)
- Red onion
- Red pepper
- Feta
- Parsley
- Flour tortillas (to serve)
Slice the onion and chop the peppers into thin strips and fry gently in a little olive oil until soft. Keep the pan uncovered so that the mixture stays quite dry.
Gently whisk the eggs, and add to the pan, stirring gently.
Once the eggs have scrambled, sprinkle with crumbled feta and chopped parsley.
Serve with warm tortillas.