Leftover veggies make a fantastic easy breakfast; topped with an egg of course!
Ingredients
1 tbs olive oil + cooking oil spray
500g leftover roasted vegetables (such as sweet potato, pumpkin, potato and carrots), roughly chopped
1 cup frozen peas
2 eggs, at room temperature
Method
Heat oil in a medium non-stick frying pan over medium heat. Add roasted vegetables and cook, tossing often, for 4-5 minutes until vegetables are hot and crisp at the edges. Toss through peas and keep warm over low heat
Spray a separate medium non-stick frying pan with oil to grease. Heat over medium heat. Crack eggs into pan and fry until cooked to your liking. Top vegetables with fried eggs, season and serve
