If you're like us and find yourself having 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.
Serves 4-6
Ingredients:
Heat the oil in an AGA non-stick frying pan, with a removable handle and saute the sausage, onion and garlic. Add carrots, potato and any green vegetables.
Beat the eggs with the parsley and three quarters of the cheese, season to taste.
Pour into the pan and cook on the hotplate for 3-4 minutes, sprinkle with the remaining cheese.
Place the oven grid shelf on the second runners down in the roasting oven and slide the frying pan on the shelf.
Remove the handle and close the door. Cook for 5-8 minutes until there is no liquid left and the cheese has melted.
Slide onto a serving dish and cut into wedges to serve.
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