It’s one of my winter cheat meals. Buy some roast chicken, chop up potato, carrot and sweet potato into small pieces and sprinkle over some Moroccan seasoning. If you want some greens, add some peas (sorry @Valkyrie) or some sliced baby zucchini late in the roasting.
So simple even Drew could do it
I have cut pita bread or soft tortillas and put them in muffin tins, added the veg, then topped them up with egg. Great for picnic lunch or picnic lunch at work.
And if I am really going fusion, I add a bit tonkatsu sauce before eating. Bbq sauce would do in a pinch
Very tempting - leftover roast potato would be good or maybe some sweet potato. Mmmmmm leftover Moroccan veggies would be perfect. Cook for dinner with roast chook and then in egg the next day.
I have made a few baked egg/frittata hybrids and added too much mushroom. I will ignore the advise from some on here that any mushroom is too much mushroom and say I swapped fresh for dried porcini mushrooms and it worked so much better
I might try to buy some bread before I make it. The shop only had white bread, it’s been so long since I bought horrible processed bread. Very disappointing
Thanks for the info. I was tempted to try it for breakfast tomorrow but based on your advice I will stick to traditional methods or go for poached eggs. Or maybe baked eggs with some cheese in the middle