Instructions

• Whisk the eggs in a bowl, season with salt and pepper, and stir through the red onion.
• Heat the olive oil in a non-stick skillet over a medium heat. Place a layer of tomatoes in the bottom of the skillet and cook for 2-3 minutes.
• Pour the eggs over the tomatoes, sprinkle with half the oregano, and cook for 2-3 minutes.
• Now scatter over the ham and cheese and add the remaining oregano. Cook for a further 2-3 minutes until the eggs are set. Slice and serve immediately.