Heat the oil in the saucepan and add the
onion, pepper, and mushroom. Cook until
browned, then add the garlic and bay leaves,
cooking for a further minute.
Crack the eggs into a jug then add the milk,
oregano, and seasoning. Beat until mixed.
Pour the mixture into the saucepan,
immediately turn the heat to its lowest setting,
and place a lid on the saucepan.
Leave for 10 to 20 minutes until the mixture is
set (it shouldn’t wobble), then cut into servings!
Recipe by Keith Foskett
