|Olive oil||30 Milliliter (2 Tablespoon)|
|Spanish onion||1⁄2 , sliced (Bermuda)|
|Garlic||1 Clove (5 gm), chopped|
|Green pepper||1⁄2 , cut into julienne strips|
|Red pepper||1⁄2 , cut into julienne strips|
|Tomato||1 Large, peeled|
|Chopped basil||15 Milliliter (1 Tablespoon)|
|Ground black pepper||To Taste|
Pour olive oil into a shallow oval dish and cook for 1 minute. Stir in onion, garlic and peppers and cook for 3 minutes. Add the tomatoes and cook for a further 2 minutes, or until vegetables are done.
Beat the eggs with the chopped basil and season. Stir egg mixture into vegetables. Cook for about 3 minutes on defrost power, or until nearly cooked, stirring every minute to scramble the eggs.
Allow to stand for 1 minute, then garnish with watercress and serve.