Fried Egg With Vegetables
1 tbs olive oil
500g leftover dinner vegetables (such as sweet potato, pumpkin, potato and carrots), roughly chopped
1 cup frozen peas
Heat oil in a medium non-stick frying pan over medium heat.
Add vegetables and cook, tossing often, for 4-5 minutes until vegetables are hot and crisp at the edges.
Toss through peas and keep warm over low heat.
Spray a separate medium non-stick frying pan with oil to grease. Heat over medium heat.
Crack eggs into pan and fry until cooked to your liking. Top vegetables with fried eggs, season and serve.