Serves 4
2 small red onions, sliced
l large red pepper, deseeded and cut into chunks
150g open cup mushrooms
2 courgettes, sliced
1tbsp olive oil
salt and black pepper
6 eggs
3tbsp chopped flat leaf parsley
salad, to serve
Preheat the oven to 200, gas mark 6. Put all the vegetables in a square baking tray, add the oil, season and toss to mix. Roast for 15-20 mins until golden.
Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10 mins or until the egg is set. Cool in the tin for 5 mins before cutting into wedges and serving with salad.
2 small red onions, sliced
l large red pepper, deseeded and cut into chunks
150g open cup mushrooms
2 courgettes, sliced
1tbsp olive oil
salt and black pepper
6 eggs
3tbsp chopped flat leaf parsley
salad, to serve
Preheat the oven to 200, gas mark 6. Put all the vegetables in a square baking tray, add the oil, season and toss to mix. Roast for 15-20 mins until golden.
Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10 mins or until the egg is set. Cool in the tin for 5 mins before cutting into wedges and serving with salad.
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