The perfect recipe to use up your weekly leftover veg, I love cooking it for Sunday lunch and cutting up the leftover into snack sized squares to grab when I need a protein snack to fuel my day
8 whole eggs
3 cups leftover veg- chopped (broccoli, cauliflower, sweet potato, beetroot, zucchini, capsicum etc)
1 onion, diced
2 garlic cloves, diced
2 teaspoons dijon mustard
½ teaspoon fresh ground black pepper
½ teaspoon sea salt
1 tablespoon chopped chives
optional tbsp nutritional yeast, dollops of feta or shaved parmesan
Preheat oven to 180 degrees C.
In a medium-hot skillet, add olive oil, garlic and onions Cook for about 5 minutes or until soft. Add all remaining chopped vegetables and cook for 10 minutes or until the vegetables are just tender, they will continue to cook while in the oven.
In a mixing bowl, whisk together eggs, dijon mustard, chives and seasonings, then pour into the cast iron skillet with soft cooked vegetables. Dot with dollops of feta if using.
Place the cast-iron skillet in the oven to bake for 25-35 minutes or until fluffy.
Serve with rocket and shaved parmesan
Image from MarthaStewart.com