|Olive oil||45 Milliliter|
|Unsalted butter||45 Gram|
|Mushrooms||250 Gram, thinly sliced|
|Mixed vegetables||250 Gram|
|Garlic flakes||2 Teaspoon, finely chopped|
|Eggs||8 , beaten|
Put half the oil and butter in a heavy-bottomed frying pan.
Add the potatoes, onion, red and green capsicum and garlic.
Cook gently, covered, until nearly done.
Add the remaining oil and butter.
Pour the lightly beaten eggs over the vegetables in pan.
Stir to mix well, cover, and leave to cook over gentle heat, until set.
Remove from heat, divide into wedges and serve immediately.