Ingredients

  • Leftover cooked potatoes
  • Leftover cooked bacon and/or sausage cut into chunks
  • This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
  • 100g leftover cooked vegetables
  • 1 onion, red or white
  • Use up what you have. Spring onions, leeks or shallots work well too.
  • 1 tablespoon of oil, olive oil is best but any cooking oil is fine
  • 3 or 4 eggs
  • 3 tbsp of milk
  • 50g grated cheese
  • Salt and pepper to taste

Preperation Time

20 mins

Cook Time

1 hrs and 10 mins

High angle yummy scrumptious egg roll with tomatoes and red onion cut in slices on wooden board

Method

STEP 1

Remember to defrost your meat. Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.

STEP 2

Break the eggs into a bowl and beat together with the milk, salt and pepper.

STEP 3

Heat the oil in a deep non-stick frying pan over a medium heat and add the onions. Fry them until they’re golden brown and softened a bit. If you are also using meat, add this to the pan now and fry for a few minutes.

STEP 4

Chop the leftover potatoes and put them into the pan (stirring all the time) and then add the cooked vegetables.

STEP 5

Add the egg mixture to the pan, then sprinkle the grated cheese on top.

STEP 6

Lower the heat and cover the pan with a lid. Cook for about 12 minutes (until the egg has set) then cut it into wedges and serve while it’s hot!

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