Cut a 75g of waxy potato into small cubes and cook in boiling water for 10 minutes, then drain. Brush a small non-stick frying pan with oil and heat. Cook a quarter of a chopped red onion for 5 minutes, until soft. Stir in the potatoes along with 100g lightly steamed broccoli, broken into small florettes and cook for another minute. Stir in 30g grated reduced fat cheddar cheese and put on very low heat. Whisk two eggs in a bowl with some chopped chives or coriander if you have some along with ground black pepper. Pour over the vegetables and feta and cook for five minutes. Serve with a big green salad drizzled with low fat French dressing.