6 large eggs
1 medium potato, grated
1 tablespoon parsley, diced 100 g ham, Virginian sliced and diced 1/4 teaspoon ground black pepper 1/4 teaspoon sage
medium onion, finely diced 1 tablespoon butter
button mushrooms, sliced 2 cherry tomatoes, sliced 1/4 green capsicum, diced ( green pepper) 1/4 red capsicum, diced ( red pepper) 2 teaspoons parmesan cheese 100 g cream cheese, finely diced

Take the eggs and whisk them in bowl.
Take the grated potato, onion, sage, parsley, ham, pepper and add them to bowl and blend them.
Add the mixture to melted butter in pan over moderate temperature so it begin bubbling.
Take the mushrooms, tomato, cheese, capsicum and spread them over. Cook for approximately ½ hour or till top begins to get firm.
Chop in half, don’t fold.