In place of potatoes use ravioli and just add a salad.

Ingredients

• 300 gram packet fresh ravioli
• 1 onion, peeled and finely sliced
• 200 grams feta cheese, diced (marinated feta is nice)
• 6-8 eggs
• ¾ cup cream

Topping

• about 12 semi-dried or sun-dried tomatoes in oil, well drained

Method

1. Cook the pasta in boiling salted water for about 5 minutes. Drain well.
2. Heat a dash oil in a large frying pan and cook the onion over a moderate heat until well cooked.
3. Add the ravioli and feta cheese and toss well.
4. Beat the eggs with a good pinch salt and pepper and then blend with the cream. Pour into the frying pan.
5. Cover and cook over a low heat for 20 minutes. Brown under a hot grill. Alternatively if you're cooking in an oven-proof frying pan bake at 190ºC for 25 minutes.
6. Finely slice the tomatoes and chop the parsley and sprinkle over the top before serving in wedges.