Total Time
Prep 10 mins
Cook 25 mins

I made this for brunch this morning, so thought I'd share.

Ingredients Nutrition


  1. Heat the olive oil, add the onion and garlic and cook until softened.
  2. Add the diced potato and cook until browned.
  3. I put the skillet lid on now and allow the potatoes to cook completely through-about 10 minutes.
  4. Add the ham, capsicum and tomatoes, and cook uncovered for a further 2 minutes.
  5. Mix the egg, parsley, parmesan cheese, salt and pepper to taste, together in a bowl, then pour over the ham and vegetables in the pan.
  6. Cook over a gentle heat for about 6 minutes or until just set.
  7. Place under your griller (broiler) to brown the top, then serve immediately, cut into wedges, or allow to cool and serve cold.
Most Helpful

4 5

Great little breakfast dish. DH and I liked it but had too many potatoes for us. Will reduce the amount for next time. I partially cooked the potato in the micro and then proceeded with the recipe for two.

5 5

I made the full recipe and it fed 3 of us very nicely with some hot buttered toast. Thanks Jan for a tasty and filling breakfast, made for Make My Recipe - Edition 16.

5 5

This looked and tasted wonderful - I used mushies instead of capsicum. I loved the ease of whipping it up too.