A super recipe which can be adapted, depending on what you have in the fridge. Many thanks to Dawn Roads for this great recipe.
2 tbsp rapeseed oil
115g mushrooms, sliced
1 red pepper, chopped, or use 1 roasted red pepper from a jar
1 small red onion, sliced
150g new potatoes, cooked and cubed
55g carrots, cooked
120g Shropshire blue cheese, grated (or cheese of your choice)
2 tbsp parsley, chopped
Salt and black pepper
1. Heat the oil in an AGA 24cm non-stick cast aluminium frying pan with a removable handle and sauté the mushrooms, pepper and onion until all are tender, then add the potatoes and carrots and heat through.
2. Beat the eggs with three-quarters of the cheese and parsley, season to taste. Pour into the pan and cook quickly for 3-4 minutes on the hotplate. Cover with the remaining cheese.
3. Transfer the frying pan (remove handle as appropriate) to the oven grid shelf set on the second runners down in the roasting oven. Cook for about 4-5 minutes or until the egg is set.
4. Slide onto a serving dish and cut into wedges to serve.