Strapatsatha (Greek Scrambled Eggs)

This takes scrambled to a whole new level. They are so good!

Serves 1. olive oil 1/4 red onion, diced 1/4 red capsicum, diced 1 large tomato, diced 2 eggs, lightly whisked chopped parsley 30g feta, crumbled Heat a film of oil in a small frying pan and cook the onion, capsicum and tomato until the onion is tender and the tomato soft and juicy. Season with salt and freshly ground black pepper. Whisk the eggs lightly and pour into the pan, stir for 2 minutes or so until the egg is just set. Don't have the pan too hot otherwise the egg will quickly fry. Serve sprinkled with chopped parsley and feta.