10 - 15 minutes
1 red pepper (Capsicum)
1 pack of ham
150 g cheese (I used Red Leicester)
A pinch of powdered fenugreek
A twist of salt and pepper
2 teaspoons Oil
De-seed and chop the red pepper into small cubes. Add one teaspoon of oil to a frying pan and cook the peppers for 5 minutes on a high heat, stirring constantly. Once done set aside to cool.
Now chop the ham into small squares. I used smoked ham and prefer not to use processed ham as it is really not good for your insides, so if possible, ensure you are not getting re-formed ham. Once this is done, use a cheese grater to grate your cheese, I used red Leicester but a good cheddar is also great.
In a bowl gently whisk your eggs together. You do not need to do this for long and I recommend using a hand whisk as you need the egg texture to stay as natural as possible. Now add the final teaspoon of oil to the frying pan and heat. Pour in the eggs making sure you have an even surface and cook briefly until the top is almost solid.
Add the chopped ham and pepper and remove the frying pan from the hob. Place it in your grill and cook for around a minute or so until the top is firm, then add the cheese and grill for another 2-3 minutes until melted. Serve.