3 Large whole eggs

3 Large egg whites

1 Onion, finely chopped

2 Cloves garlic

350g Roasted red bell pepper, diced

1 Green bell pepper, diced (Optional)

200ml Diced tomatoes

2 Tablespoons oil

Salt and pepper to taste

150g Fat reduced Feta cheese

200g Fat Free Cottage cheese

Fresh parsley, chopped (optional, for garnish)

2tbsp Olive oil (for garnish)

Step 1:
Finely chop the onion and garlic.
 Dice the roasted red and green bell peppers.

Step 2:
Heat oil in a pan over medium heat.
Add the chopped onions and garlic then sauté until they become translucent.

Step 3:
Add Bell Peppers and sauté until the peppers are slightly tender.

Step 4:
Add the diced tomatoes to the pan. Cook until the tomatoes release their juices and everything is well combined.

Step 4:
Crack the eggs into a bowl and whisk them.Then, pour the beaten eggs over the sautéed vegetables.

Step 5:
Season the mixture with salt and pepper according to your taste.

Step 6:
Stir gently to combine the eggs with the vegetables.

Step 7:
Add the cheeses and continue stirring for another 5 minutes on medium heat.
Mish mash is ready when the eggs are fully set but still moist.

Serve:
Garnish with chopped fresh parsley.

Enjoy:
You can serve with a toasted slice of bread or portion of rice on the side.