Heat a little oil in a non-stick frying pan.
Add the onion and garlic and cook for 1-2 minutes, stirring continuously. Stir in the chicken and vegetables and cook for a further 3 – 4 minutes.
Whisk the eggs with the parsley, paprika and salt. Pour the mixture into the pan with the chicken, vegetables and cook for 6 – 8 minutes, or until the underneath is almost set.
Place under a pre-heated grill for 1- 2 minutes or until the top is set. Serve in wedges with the salad.