Heat oil in a 20cm non-stick frying pan. Add chipolatas and cook for
7-8 mins until browned. Meanwhile, crack eggs into a large bowl and beat
well together. Stir in the bread, spring onions and garlic, then lightly season.
Heat the grill to medium. Pour the egg mixture into the hot pan, then cook
on the lowest heat for 6-7 mins, until the egg is almost completely set. Place
the pan under the grill for 2-3 mins until golden brown and cooked through.
Slide onto a chopping board and cut into wedges.