Onions make up the base of scrambled veg, which is what we have for lunch a couple of times a week. It's essentially a veggie frittata type thing that went a bit wrong, but tastes great anyway.
To serve 2, I finely slice a couple of white onions and a red onion too for colour, slice some mushrooms and two tomatoes in olive oil until they're softened. Then go on around 150g frozen (which have been defrosted in boiling water) peas. Then whisk 4 medium free range eggs with a splash of whole milk and pour that all over the veg. Then I grate on some extra mature cheddar, add a sprinkle of dry parsley and let it set for a couple of minutes. Once it has set, you can endeavour to turn the whole thing over, but that never works for me, so I turn bits of it over to set, and leave it for another couple of minutes. Then I just keep stirring the mess until all the egg is cooked through, and dish it up. Needless to say, you could use any combination of veggies in this recipe, or some bacon too, if you want. Tis nummy.
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timeasmymeasure
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Date: Wednesday, May 17th, 2017 01:50 pm (UTC)To serve 2, I finely slice a couple of white onions and a red onion too for colour, slice some mushrooms and two tomatoes in olive oil until they're softened. Then go on around 150g frozen (which have been defrosted in boiling water) peas. Then whisk 4 medium free range eggs with a splash of whole milk and pour that all over the veg. Then I grate on some extra mature cheddar, add a sprinkle of dry parsley and let it set for a couple of minutes.
Once it has set, you can endeavour to turn the whole thing over, but that never works for me, so I turn bits of it over to set, and leave it for another couple of minutes. Then I just keep stirring the mess until all the egg is cooked through, and dish it up.
Needless to say, you could use any combination of veggies in this recipe, or some bacon too, if you want. Tis nummy.