In a blender or food processor, combine the eggs, milk, salt, garlic powder, black pepper, extra virgin olive oil, boiled potatoes, flour, and baking powder. Blend until smooth.

In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat.

Add the chopped onion, green bell pepper, and red bell pepper. Cook until the vegetables are soft, about 5 minutes.

Season with salt and black pepper to taste. Remove the vegetables from the skillet and set aside.

In the same skillet, add a little more olive oil if needed.

Add the diced chicken breast and cook until it’s no longer pink, about 5-7 minutes.

Season with black pepper, garlic powder, and oregano to taste.

Stir in the tomato sauce and cook for another 2 minutes.

Pour the batter into the skillet with the chicken.

Add the cooked vegetables back into the skillet.

Stir in the cream for cooking.

Sprinkle grated cheese over the top.

Cover the skillet and cook on low heat until the cheese is melted and the batter is set, about 10 minutes.

Serve the dish warm. Enjoy this quick and incredibly good dinner!