Ingredients
-
1 tbsp
olive oil
-
3
garlic cloves
, minced
-
2
leeks
, (or 1/2 an onion) diced
-
4 cups
chopped veggies
, (use the unwanted tops, stems or greens)
-
8
eggs
-
3/4 cup
cheese
, grated
-
1/2 cup
cooked
meat
, diced
-
1/2
red
bell pepper
, thinly sliced
Instructions
- Preheat oven to 425F.
- Heat a 10-in.– ovenproof pan over medium heat. Add oil, garlic and leeks and cook, about 3 min, stirring.
- Add veggie tops, stems or greens and 2 tbsp water. Cover and cook until wilted and water has mostly evaporated, 3 min. Remove lid and cook for another few minutes, stirring occasionally, until greens reduce in volume by about half.
- Meanwhile, crack 8 eggs into a large bowl and whisk with half the cheese and salt and pepper to taste.
- Add cooked meat (if desired) to pan and pour egg mixture overtop. Use a wooden spoon to evenly distribute the egg mixture over ingredients. Sprinkle remaining cheese overtop, then place thin slices of red bell pepper on top.
- Transfer to oven and bake until cooked through, about 12 min. Makes 4 servings.
Use your scraps!
Before you head to the grocery, look inside your fridge as many of these items are likely lingering in the back.
- Olive oil: Rescue flavoured oil from a finished jar of sun-dried tomatoes.
- Cooked meat: Use up that last bit of sausage or ham at the back of the fridge.
- Garlic: Garlic loses potency over time, but even sprouted garlic can be eaten.
- Bell peppers: Pick the one that has started to wrinkle—it’s still good!
- Leeks: The throw-away middle section of a leek works nicely as an onion alternative.
- Cheese: Use up those leftover ends from a cheese plate.
- Veggie tops: Don’t toss those carrot tops! These green-bin fillers add lots of flavour.
- Any starting-to-wrinkle tomatoes, mushrooms or random veggies can also be thrown in with the greens.
Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.
