This is a great way of using up leftover potatoes and vegetables.
Method:
- Sauté some courgettes in a little olive oil and a little seasoning, remove and drain.
- Meanwhile put a few sundried tomatoes into a bowl of boiling water and leave for 10 minutes.
- Beat 4 eggs. We used cold roast potatoes and parsnips and mixed these with the courgettes, tomatoes and eggs.
- Put a little olive oil into a large frying pan and cook for 3-5 minutes until you see it firming up.
- Carefully turn onto a plate and put back into the pan to cook the other side.
- Serve hot with a salad or allow to cool and slice for lunchboxes.
You can add cooked ham, cheese and any other leftover vegetables, providing several different options.
This is a great way of using up leftover potatoes and vegetables.
Method:
- Sauté some courgettes in a little olive oil and a little seasoning, remove and drain.
- Meanwhile put a few sundried tomatoes into a bowl of boiling water and leave for 10 minutes.
- Beat 4 eggs. We used cold roast potatoes and parsnips and mixed these with the courgettes, tomatoes and eggs.
- Put a little olive oil into a large frying pan and cook for 3-5 minutes until you see it firming up.
- Carefully turn onto a plate and put back into the pan to cook the other side.
- Serve hot with a salad or allow to cool and slice for lunchboxes.
You can add cooked ham, cheese and any other leftover vegetables, providing several different options.