Chop or grate the onion and pepper. Was the courgettes and dice or grate.
In a large non stick pan, heat the oil. Fry the onions, peppers and courgettes with the crushed garlic for a few minutes until soft. Add the sliced new potatoes and continue to cook until starting to soften but not falling apart.
Whisk the eggs and mix with the vegetables in the pan. Turn down the heat to very low and continue to cook until you can see it setting around the sides.
It is important to control the temperate as it can burn easily. Finish cooking the top under the grill until set.
ALTERNATIVELY - Pour into a preheated ovenproof dish and bake until set, golden and puffy on top. Cut into slices and serve. You may want to vary the vegetables. Sweetcorn, peas, grated carrot and/or top with cheese.
This makes a great brunch, lunch or a light dinner with a bit of salad or grilled tomatoes and baby spinach leaves just warmed through in the pan.