Ingredients

• 1 onion
• finely chopped
• 1 red or orange pepper
• deseeded and cut into rings
• 50g/1¾oz mushrooms
• finely sliced
• 400g/14oz potatoes
• 50g/1¾oz frozen peas
• 4 large free-range eggs
• 1 tsp grain mustard (optional)
• black pepper (optional)
• 30g/1oz low-fat mature Cheddar cheese
• crusty bread
• to serve

Directions

• Put the onion
• pepper and mushrooms into a microwave-safe dish
• cover with a lid or cling film
• leaving a small area open
• and cook on full power for four minutes.
• Meanwhile
• peel the potatoes (or just scrub them if the skins are good) and slice.
• Take the dish out of the microwave
• remove the vegetables and put to one side in a small bowl.
• Put the potatoes in the microwave-safe dish
• cover with a lid or cling film
• leaving a small area open
• and cook on full power for six minutes. Allow to stand for two minutes
• then check that the slices are soft. If they are not
• cook on full power for another minute.
• Put the peas into a colander and pour some boiling water over them to soften them
• then drain.
• Crack the eggs in a bowl
• whisk well with the mustard and black pepper (if using) until frothy.
• Mix the potatoes
• vegetable mixture and peas together gently in the microwave-safe dish and pour over the eggs.
• Grate the cheese and sprinkle it into the dish over the egg.
• Cook on full power for two minutes
• then remove the dish and stir the outside parts of the mixture into the centre and flatten with a spoon.
• Cook for another two minutes and repeat as in step 9.
• Cook for another two minutes and remove the dish from the microwave
• cover with cling film and allow to stand for two minutes to finish cooking. If the egg is still a bit runny
• cook for another minute on full power.
• Cut into wedges and serve with a tomato salad and crusty bread.