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

2 eggs

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.