This is a very nutritious dish that’s quick and easy to make using leftover vegetables. Breakfast, quick lunch or even a light supper - there's no excuse for not eating your veggies with this one! Eggs are a great source of good quality protein. I use mushrooms, sweet potatoes and broccoli, but you can pretty much use whatever you have leftover such as carrots, courgettes, peppers, greens, etc. By using lots of different coloured vegetables you are getting a good variety of nutrients – eat a rainbow!
Serves: 2 portions / cooking time: approx. 10 minutes
Butter for cooking
4 large closed cup mushrooms
150g cooked broccoli florets (leftovers)
250g roasted sweet potato (leftovers)
6 organic/free-range eggs
Black pepper & sea salt to taste
Gently sauté the mushrooms, broccoli and sweet potatoes in a little butter in a small frying pan for 2/3 minutes.
Beat the eggs in a bowl and add the black pepper and sea salt.
Once the mushrooms are cooked through add the egg mixture to the frying pan and let it cook gently for 4/5 minutes or until the egg mixture starts to harden.
Pop the pan under a hot grill for 2/3 minutes until cooked.