1 tin tuna in spring water
2 tbsp olive oil or butter
1 green pepper - diced
4 eggs - whisked
1 chilli - diced
1 onion - diced
4 tbsp mixed grated cheese (parmesan & mozzerella)
1 tsp tobasco
Salt & pepper
1. Fry the onion, pepper, chilli and tuna in the oil/butter for 10 mins.
2. Add the tobasco, salt & pepper.
3. Stir in the eggs until almost cooked.
4. Stir in the cheese until melted.
This was invented whilst using a hotplate in a little hotel room in Fiji last Christmas and I'm still cooking it at least twice a week now although I vary it depending on what's in the fridge.