Heat 1 tsp of sunflower oil in a non-stick pan. Peel and chop 1 small onion and ½ red and green pepper. Slice 3 leftover small boiled potatoes. Fry the onion and peppers in the oil for around 5 minutes until soft. Add the sliced potatoes and cook for a few minutes. Beat 2 eggs with a little black pepper and pour into the pan. Cook until almost set then place under a hot grill to cook the top. Serve with a 5 cm piece wholegrain baguette stick and salad. Enjoy a satsuma for dessert.