Saute the onion and capsicum with the oil for 10 minutes

Add the zucchini and spinach, Saute for a further 2-3 minutes.

Meanwhile beat the eggs with the parsley and freshly cracked black pepper to taste.

Drain any excess liquid from the vegetables, then put the egg mixture over the top and stir with a wooden spoon until the egg is cooked.

Serve with extra parsley