Leftovers make for a perfect easy brunch.
|1||potato sliced thin|
|3 tbsp||olive or vegetable oil|
|1 cup||leftover cooked vegetables (mine were frozen mixed)|
|1 cup||chopped leftover ham|
|1/4 cup||grated cheddar|
in a skillet cook the sliced potatoes in oil turning often for 3-5 min, add onions and continue cooking and turning until onions start to clear (about 2-3 min). Add the vegetables and ham and combine over med heat.
In a bowl whisk eggs with 3-4 tablespoons of water, and pour them evenly over the mixture in the pan. Place a lid over pan and allow it to cook on med low until the eggs are cooked (about 5 min). Top with grated cheese and replace for about a minute, for cheese to melt. Cut into quarters to serve.
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