Feng-Shui Leftovers Omelette

You know how irritating it is when your husband insists on squeezing a bowl of leftovers from the Sunday roast into your already overloaded fridge? Well, cease to be irritated and instead seize it as an opportunity for a quick and tasty lonesome lunch!

All you have to do is roughly chop the vegetables (in this case it was roast potatoes, carrot, and a couple of sausages) together with a small onion or a large shallot (depending what you have about your person) and a clove of garlic. Pour a slug of olive or rapeseed oil (currently all the rage) into a small heavy-based sauté or frying pan and add the ingredients to brown them and heat them through thoroughly. Meanwhile take a couple of eggs (mine were from a neighbour down the lane - I like to keep it local) and beat them by hand before pouring over the browned ingredients in the pan. Season with salt and pepper and add some freshly chopped parsley and chives, if you have them.

Let the egg cook and when just the top surface of it is still a little runny, pop it in the top of the roasting oven of the Aga (or under a medium grill in a traditional oven) just to finish it off which is more practical than trying to fold it in half with all those chunky bits in it. Leave it for no longer than a minute, or until the egg is just cooked. Serve onto a plate and sprinkle with a little more chopped parsley. Enjoy with some green salad leaves if you have any about your person.

So there you are: a quick and tasty lunch which also manages to de-clutter your fridge! Perfect.