Is this the most versatile recipe ever?! Eat it for breakfast, lunch or dinner. Eat it hot. Eat it cold. Add veg. Add cooked chicken or salmon! Even eat it on an aeroplane instead of sandwiches – yes Sarah has!
By September 24, 2015Published:
- Yield: 1-4 Servings
Breakfast, Lunch, Dinner, Parties, Picnic or Lunch Box. About as versatile as it gets! Make ahead the night before for breakfast, eat cold or eat warm straight away. For one use 2 eggs and a small frying pan; for 3-4 use a big frying pan and 6-8 eggs; put in whatever veg you like. A great recipe for children at tea time too.
- 2-8 eggs depending on how many you are feeding
- Whatever other ingredients you want to add – red onion, courgette, peas, sweetcorn, mushrooms, spinach, cooked meats etc
- Cheese to taste, grated or cubed (optional)
- Get your equipment out: Bowl, Whisk or fork, Frying Pan, Knife, Chopping Board, Fish Slice
- Chop your vegetable ingredients and fry them very gently for a couple of minutes in some coconut oil so they are cooked to your liking. If you are making this for a nice lunch or to take on a picnic then spiralized veg gives can make it look very pretty if you spiralize red onion, courgette etc. If you are using spinach add when your other veg is cooked and just let it wilt down quickly. Cubes of frozen spinach and frozen veg work well – just thaw them first
- Turn on your grill to high
- Add the beaten eggs to the frying pan and let it cook on the bottom for a couple of minutes – do not stir it at all
- Add any herbs and cheese as you wish on to the top of the mixture
- Put the pan under the grill for about 3 minutes until it looks nice and browned and the cheese has melted
- Turn out onto a board or serving tray and cut into slices and serve warm or cold