I’m not a big fan of bread-based lunches, I can happily go without bread for days at a time. But it has to be said that if you are in a hurry or really can’t be bothered to make anything much then a sandwich is definitely up there as a speedy solution. As is this.
This was named when my children were small. Like any family we had a variety of uniquely named things: mashed parrot, wobbly cheese, biscetti, mangled eggs, rhino etc. This is a mixture of vegetables, eggs and cheese and can be whipped up in about 10 minutes. It is important to have more cheese than eggs, the eggs are there to loosely hold everything together rather than be the starring role. Think of it as a cross between a not very eggy omelette and bubble and squeak. If you aren’t watching your carbs, cold cooked new potatoes are an absolute winner here. One day I plan on writing the Bung-It Cookery Book™ and this is likely to be the signature dish.
Like many of my recipes this is a moveable feast but my favourite vegetables usually include courgette, sugar snaps, mushrooms and/or a handful or two of fresh spinach, just slice or chop into smallish pieces so that everything will cook quickly. As I said, cold leftover potatoes are perfect in this and I would add sprouts and spring cabbage to the list. If you don’t like chilli or any other suggestion, just leave it out and of course you can make this your own by adding anything you like – a few ground spices, coriander instead of parsley, flaked poached salmon and a little dill, tofu, chopped nuts and seeds for a bit of crunch or maybe there’s a slice of ham, a smoked mackerel fillet, a couple of cooked sausages or a bit of cold roast beef sitting in the fridge looking sad and lonely… I happen to like Sriracha sauce on mine. Whatever floats your goat.
Pretty much any cheese you like will work but good choices include Cheddar, Lancashire, Feta, Double or Single Gloucester.
a dash of oil
3 spring onions, sliced
1 green chilli, finely sliced (seeds removed for a milder result if preferred)
1 medium courgette, diced into small pieces
a few mushrooms, sliced
a handful of sugar snaps, sliced lengthways
Leftover new potatoes cut into wedges
Leftover sprouts, halved
3 medium sized eggs, whisked
150g cheese, cubed
Chopped fresh parsley
Heat the oil in a non-stick frying pan over a medium-high heat and add the raw vegetables. Stir and fry for a couple of minutes until they begin to soften then add any leftover vegetables and continue frying until everything is beginning to turn golden brown at the edges. Stir in any other additions – meat, fish etc.
Pour over the eggs and as soon as they begin to set stir and tumble everything in the pan for about 30 seconds and then stir through the cubed cheese and chopped parsley. Stop stirring and allow the cheese to soften for another 30 seconds. If some of it browns and crisps on the bottom of the pan, so much the better.