What is great about this recipe is that it's a perfect way to use up leftovers (aka fridge fallout). You know: a couple of baby potatoes, two broccoli florets... that kind of stuff. It's a case of 'what do we have in the fridge/pantry?' Because of that, this recipe doesn't follow my usual layout.
In the picture above is one I made recently using a few leftover peas, a lonely baby marrow (aka zucchini/courgette) and the remains of a tub of sun dried tomatoes (because even I, tomato-loather that I am, will eat sun dried tomatoes). I completely forgot about the tin of asparagus tips I had bought especially for the purpose, but that's okay, too, because tinned stuff keeps, and I can use them next time.
Ingredients and methodPretty much any (savoury) leftovers: chicken, asparagus (drained), cooked/canned fish, cold meat, bacon, sweetcorn, leftover veg... you name it. If anything is still raw (as was the case with my baby marrow), you will need to cook it first. I sliced and sauteed the baby marrow. Yum.
1 onion, chopped and sauteed
250ml grated cheese (preferably mature cheddar)
Pinch paprika or cayenne pepper
Spread these on the bottom of a tart/pie dish. Then mix the following ingredients together. If you have a Tupperware quick shake or equivalent, this is the perfect moment to press it into vigorous service. Otherwise a beater, whisk or even a fork will be fine.
5ml mustard powder (I'm not a fan, so I use mustard seeds instead)
Pour the mixture over the top of whatever you have placed into the pie dish. Bake for about 30-40 minutes until the egg has set, and serve hot or cold with salad and/or baked potato.