A lovely quick and simple way of using up leftover vegetables and make a super lunch dish too.
This used some previously cooked new potatoes and green beans, plus a sliced red chilli, some halved small tomatoes, come chopped parsley and basil, three large eggs, salt, pepper and grated Parmesan cheese.
The vegetables were sautéed in some olive oil in a non-stick pan with the salt, pepper and herbs and then the well beaten eggs were added and cooked until they were well set from the bottom but with some soft egg patches on top. Then this had the cheese sprinkled over the top and it was finished off under the grill.
You can eat this hot, with a green salad, or cold cut into wedges.