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! 

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.

Louismann