Scaled for your household (2 portions) · original serves 2
Olive oil1 AU tbsp
Olive oil cooking sprayto taste
Prepared roasted vegetables500 g
pumpkin, potato and carrots), roughly chopped
Frozen peas1 cup
Eggs2
at room temperature
Saltto taste
Black pepperto taste
Method
1
Heat olive oil in a non-stick pan. Toss leftover roasted vegetables over medium heat for 4–5 minutes until hot with crisp edges. Add frozen peas and heat through; keep warm over low heat.
2
Lightly spray a second pan with oil and heat over medium heat. Fry eggs to your liking, place over the vegetables, season and serve.
