2 tbsp olive oil
115g (4 oz) chorizo
1 small red onion, sliced
1 clove garlic, finely chopped
115g (4 oz) cooked carrots, sliced
115g (4 oz) potatoes, cooked and cubed
115g (4 oz) green vegetables, such as purple sprouting or peas
6 free range eggs
2 tbsp parsley, chopped
115g (4 oz) Cheshire cheese, grated
Salt and black pepper
If you’re like us and find you have a shelf of vegetable odds and ends in your fridge by the end of the week, then this is a fab way to use them all up. Substitute the potatoes if you’re looking for an easy low-carb evening meal.
Heat the olive oil in an AGA non-stick frying pan, with a removable handle and sauté the sausage, onion and garlic. Add the carrots, potato and any green vegetable.
Beat the eggs with the parsley and three-quarters of the cheese, season to taste. Pour into the pan and cook on the hotplate for 3-4 minutes, sprinkle with the remaining cheese.
Place the oven grid shelf on the second runners down in the roasting oven and slide the frying pan on the shelf. Remove the handle and close the door. Cook for 5-8 minutes until there is no liquid left and the cheese has melted.
Slide onto a serving dish and cut into wedges to serve.
If you like this recipe, you may also like Scrambled Eggs, Indian Style