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Recipe from: 1/16/2003 12:00:00 AM
Ingredients 7
Servings 6


  • 45
    olive oil
  • 1
    large cooked potato, peeled and diced
  • 1
    onion, chopped
  • few mushrooms, diced
  • chopped peppers, spinach or aubergine
  • 6
  • salt and freshly ground black pepper


Heat the olive oil in a non-stick pan and stir-fry the vegetabeles until glossy but not browned.
Whisk the eggs and season with salt and pepper.
Pour into the pan and heat over medium heat until set.
Slice and leave to cool.
Wrap in clingfilm before packing into a lunchbox.

Read more on: eggs  |  sauté

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