Heat oil and sauté onion and garlic until softened. Add pepper and continue.
Meanwhile wash vegetables as appropriate and trim into bite size pieces. Uncooked vegetables need blanched (part-cooked) for 2 minutes in boiling water. Drain.
Pre-heat grill.
Add all the vegetables (including cooked potatoes) and herbs to pan and toss lightly to mix together with the oil.
Pour eggs into pan and stir to combine.
Season with pepper (and a very little salt if wished).
Stir together for a few moments then reduce to a medium heat and allow to cook without further stirring, for about 5 to 8 minutes.
When fully set and golden underneath and still soft on top, scatter with parmesan and transfer to the pre-heated grill to finish off top. The dish is cooked when the egg is set.
