1/2 yellow pepper – diced
1/2 red pepper – diced
1/2 green pepper – diced
3 smallish courgettes - sliced thinly
a selection of Porcine an Oyster Mushrooms – about 100gr
8 eggs – slightly beaten
100ml milk
1 piece of feta cheese
250 ml mature cheddar
Heat some oil in a skillet and saute the peppers, and mushrooms for about 5 minutes. In a separate bowl, beat the eggs and add the milk. Season with salt and pepper. Once your vegetables are slightly softer, add the beaten egg and pour over the vegetables. Turn the stove to the lowest setting. Place a lid on the pan and for about 5-8 minutes, let the egg just set, it can even e wobbly in the middle. Crumble the 2 cheeses over the top and keep the lid on again until it is time to present the food.
