Great served for brunch with a tossed salad and potato crisps.
Serves: 4, Cooking Time: 20 Min,
Preparation Time: 10 Min
Equipment: 8 “ frying pan, No. of Vegetable Portions Per Serving: 1.
Ingredients
2 large Rooster potatoes, peeled and chopped into bite size pieces
2 leeks, washed and thinly sliced
2 tablespoons olive oil
5 large eggs, lightly beaten and seasoned
1 tablespoon chopped parsley
Salt and pepper
Method
- Heat 2 tablespoons of olive oil in the frying pan and sauté the leeks first for about 2 minutes, till soft.
- Remove leeks and set aside. Now sauté the potatoes in the rest of the olive oil until cooked, about 10-15 minutes
- Pour in the eggs, cooked leeks, chopped parsley and season. Cook for 5 - 10 minutes and finish off in the oven, or under a moderate grill.
- Serve cut in half or in thick wedges.
Nutritional information per serving
Energy (kcal) 303
Protein (g) 15
Fat (g) 18.1
Carbohydrate (g) 19.3
Fibre (g) 3.7
Vitamin C (mg) 23.7
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