Heat the oil in a large, heavy-based frying pan, about 25 cm (10 inches) across, and cook the onion and chicken for 8–10 minutes over a moderately high heat or until soft and cooked through. Add the parsley, rosemary and peppers and stir and cook for a further 2 minutes.
Beat the eggs in a jug with plenty of salt and pepper. Pour over the chicken and onions and cook gently over a low heat for 5 minutes until the base is set. Place under a preheated hot grill to cook the top for 4–5 minutes until just set. Serve cut into wedges with a simple salad and crusty bread, if liked.