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.
Serves 4
2 tbsp olive oil
115g chorizo sausage, sliced
1 small red onion, sliced
1 clove garlic, finely chopped
115g carrots, cooked and sliced
115g potatoes, cooked and cubed
115g green vegetables, such as purple sprouting broccoli or peas
6 free range eggs
2 tbsp parsley, chopped
120g Cheshire cheese, grated
Salt and black pepper
Preparation Time: 15 minutes. Cooking Time: 18 minutes.
1. Heat the olive oil in an AGA non-stick frying pan with a removable handle on the boiling plate, hotplate on boiling setting or induction hob on high.
2. Add the chorizo, onion and garlic and sauté for about 5 minutes until beginning to soften.
3. Stir in the carrots, potato and green vegetables and cook for a further minute to heat through.
4. Mix the eggs with the parsley and half of the cheese and season to taste.
5. Pour into the pan and cook on the hotplate for 3-4 minutes until beginning to set around the edges, reduce heat if needed.
6. Sprinkle with the remaining cheese.
7. Place in the oven: CAST OVEN: Place frying pan on the shelf on the second runners down in the roasting oven or oven on R8 setting. Remove the handle and close the door. GRILL: Place frying pan on the shelf on the third runners down in the preheated grill. Remove the handle and close the door.
8. Cook for about 8 minutes until there is no liquid left and the cheese has melted.
6. Slide onto a serving dish and cut into wedges to serve with a crisp green salad.
