1 courgette, coarsely grated
1 yellow bell pepper, diced
1 cup grated cheddar
1 shallots, finely chopped
Fry the onion, bell pepper and courgette gently in a little olive oil for 10 minutes until softened. Beat the eggs then mix in the cheese and the cooked vegetables.
Heat some oil in a small non-stick frying pan and pour in the egg mix. Cook, moving the egg around until the base is set. Slide under a hot grill until puffed and golden. Cut into wedges and serve with a leafy salad.