This is a great breakfast or Sunday brunch/lunch idea. and perfect to use those left over vegetables. or why not try sautted leek and bacon, potato and rosemary or pumpkin and chorizo. What u need
4 eggs
1 cup roasted vegetables (such as pumpkin, potato, parsnip, beetroot, capsicum), cut into 2cm chunks
2 tbs grated parmesan
1/4 cup shredded fresh basil leaves
What to do
Preheat the grill to high.
Place eggs in a bowl and whisk lightly, then season with salt and pepper.
Place vegetables
into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
Add the eggs and reduce heat to low,
Cover and cook until eggs have almost set.
into a 20cm non-stick frypan with heatproof handle and warm over medium heat for 1-2 minutes.
Add the eggs and reduce heat to low,
Cover and cook until eggs have almost set.
Sprinkle over the parmesan and shredded basil, then place the frypan in the oven for 4-5 minutes or until golden and puffed.
Slice into wedges and serve with a garden salad, or toasted sourdough for breakfast
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