|
0:25
To Prep |
0:15
To Cook
|
8
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
5
AVG RATING (13 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
- Specials
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 9 eggs
- 200g chicken
- 1 cup (120g) frozen baby peas (not thawed)
- 2 cups cooked macaroni or other short pasta
- 1 cup (120g) grated cheddar cheese
- Chutney, to serve
- Method
- Notes
-
Step 1
Heat oil in a 22cm ovenproof frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened but not coloured. Meanwhile, whisk eggs in a bowl with salt and pepper. Add ham, peas, pasta and cheese to pan with onion. Pour over the eggs, then reduce heat to very low and cook for 6-8 minutes until almost firm, tilting the pan and drawing in the sides from time to time so egg cooks evenly.
-
Step 2
Preheat the grill to medium, then place pan under the grill for 3-4 minutes until top is golden. Cool slightly, then turn out and slice. Serve with chutney and salad.
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