- spray oil
- 1 spring onion
- 1 tomato, chopped
- 1 cup leftover pasta
- 1 cup leftover vegetables (I used pumpkin and kumarasweet-potatoX)
- handful fresh herbs
- ¼ cup grated edam cheese
- 3 eggs, lightly beaten
- dash smoked paprika
- dash chilli flakes (optional)
1 Preheat oven grill. Spray a small pan with oil. Add spring onions and tomatoes. Add pasta and vegetables. Spread them out evenly through the pan. Scatter over herbs. Pour over beaten eggs, paprika, and chilli flakes (if using).
2 Cook for about 8 minutes, then place under a hot grill for another 5-10 minutes, until cooked through and cheese has melted. Serve with salad or vegetables.
These quantities are a rough guide – just expand or reduce depending on how much leftover food you have!
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 8g
Dietary fibre 3g
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