Heat oil in a 22cm ovenproof frypan over medium heat.
Cook onion, stirring, for 2-3 minutes until softened but not
coloured.
Meanwhile, whisk eggs in a bowl with salt and pepper.
Add ham, peas, pasta and cheese to pan with onion.
Pour over the eggs, then reduce heat to very low and cook for
6-8 minutes until almost firm, tilting the pan and drawing in the
sides from time to time so egg cooks evenly.
Preheat the grill to medium, then place pan under the grill
for 3-4 minutes until top is golden.
Cool slightly, then turn out and slice.
Serve with chutney and salad.
Valli Little is the Food Director of delicious magazine.