This dish is quick to prepare and super flexible as you can vary the vegetables to suit what you have in the fridge. It’s also a fantastic way to scoop up any leftovers sitting in your fridge such as cooked broccoli, cauliflower or even roast potatoes. You can even chuck in other leftovers fish/herbs/cheese – get creative!
Serves: 4 or more
Prep: 15 minutes
Cook: 35 minutes (less if you’re using leftover veggies
Ingredients:
8 large eggs
75ml milk
Salt and freshly ground pepper
1-2 tbsp cooking oil (or 25g butter and tbsp oil)
1 onion sliced
150g cold boiled potatoes sliced
1 red pepper, cut in thin strips
1 courgette, sliced
100g mushrooms, sliced
Handful of parsley, finely chopped
75 -100g cheese, grated
Chilli flakes, to taste (optional)
Green salad, to serve
Method:
- Heat the oven to 180°C (fan).
- Heat the butter and/or oil in a deep oven proof frying pan or cast-iron skillet over a medium heat.
- Add the onion, potatoes, red pepper and courgette to the pan and stir to coat with the oil.
- Fry until the onions are translucent and everything is starting to soften, approximately 5-8 minutes.
- Add the potatoes and mushrooms and cook for another 3-5 minutes. Sprinkle with the parsley and chilli flakes if using and stir to combine. Season to taste.
- Crack the eggs into a medium sized bowl and beat well with the milk. Season with salt and pepper.
- Pour the egg mixture over the vegetables in the pan. Turn the heat to low and allow to cook for approximately 5 minutes.
- Place the pan into the oven until the eggs are just set – approximately 10 – 15 minutes
- Scatter the top with the grated cheese and return the pan to the oven until the cheese has melted.
- Serve with a dressed green salad.
