350g Festive/County Fair cooked chicken, skinless and cut into cubes
3 spring onions
1 garlic glove, peeled and crushed
1 chopped red pepper
Small bunch parsley, chopped, plus extra to garnish
1 teaspoon paprika
Salt and pepper
Heat the sunflower oil in a non-stick frying pan. Add the spring onion and garlic and cook for 1 – 2 minutes, stirring continuously. Stir in the chicken and vegetables and cook for a further 3 – 4 minutes.
Whisk the eggs with the parsley, paprika and salt & pepper. Pour the mixture into the pan with the chicken and vegetables and cook for 6 – 8 minutes, or until the underneath is almost set.
Place under the preheated grill for 1 – 2 minutes or until the top is set. Serve in wedges.