I’m an enormous fan of any recipe that calls for a variety of any vegetables in your fridge rapidly approaching their best before dates and potatoes threatening to sprout at the back of your cupboard. The ingredients listed below can all be swapped for something else depending on the state of your fridge and how much you feel like experimenting – a favourite at home is caramelized onion with bacon with copious amounts of cheese melted on top. This recipe tastes equally delicious hot or cold so in the unlikely case you have any left overs, wrap in foil and eat the next day.
- 5 eggs
- ¼ cup milk
- 2 sweet peppers
- 4 small chorizo sausages
- Broccoli cut into small florets
- ½ tsp chilli powder
- 4 small potatoes
- 1 onion chopped finely
- Grated Parmesan
Chop the potatoes into thin slices and fry in the oil with the chilli powder until soft and browned on both sides. In a separate frying pan, cook the onion with the chorizo over a medium heat until the chorizo is cooked through, before adding the pepper and broccoli. Once the broccoli turns bright green but is still crunchy, add the contents of the other frying pan and mix the vegetables together in a frying pan. In a separate bowl, beat the eggs with the milk until the mixture is thoroughly combined. Pour over the vegetables, turn the heat onto low and put a lid over the mixture. Leave to cook for about ten minutes or until the centre is cooked through. Sprinkle the parmesan over the top and serve immediately!
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