Serves 3
- 6 eggs
- 2 tsp pesto, or 1 tsp mustard or harissa, or 2 tbsp fresh chopped herbs of your choice
- Large handful leftovers such as grated cheese, chopped ham, sliced sausage, cooked bacon rashers, tuna or smoked salmon
- 3 spring onions, finely chopped
- 125g cooked pasta or 200g chopped cooked potato
- Handful of veg such as frozen spinach or peas, corn, roasted peppers, fried courgettes or mushrooms
- 1½ tbsp vegetable oil
- Tomato salad, to serve (optional)
1. Beat the eggs with seasoning and your chosen background flavour, then add your leftovers. Stir in the spring onions and pasta or potatoes with your selected veg.
2. Turn on the grill to high. Heat the oil in a medium non-stick frying pan and tip in the egg mixture. Cook gently for 10 mins over a low heat until three-quarters set, then flash under the grill to set the top. Serve with a simple tomato salad.