Leftovers scrambled egg

    25 min

    This is a really great budget dish, or for those using leftovers, and it tastes amazing. It is very versatile as you can add other things, and can be made in one saucepan, so saves on washing up!

    4 people made this

    Serves: 2 

    • 1 teaspoon butter
    • 1/2 onion, diced
    • 10 mushrooms, chopped
    • 1 courgette, cut into bite size pieces
    • 4 eggs, beaten together with 3 tablespoons water
    • 100g grated Cheddar cheese
    • 1 teaspoon dried Italian herbs
    • 1 pinch salt
    • 1 pinch pepper

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Melt butter in medium sized saucepan over medium heat.
    2. Cook onions in butter for about 3 minutes, then add mushrooms, followed by courgettes 2 minutes later. Cook for a further few minutes.
    3. Stir in the eggs off the heat.
    4. return to heat and scramble the eggs (this also makes a good omelet).
    5. Once the eggs are cooked add the cheese, herbs, salt and pepper (seasoning can also be added to eggs before they are cooked)
    6. Serve. This goes well with buttered toast and a tomato garnish.


    Whilst this is not the most attractive of dishes, it tastes amazing and makes a good Sunday brunch.

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