Fritatta

Sunday teatime - no real plans, and the chickens have been laying, so a swoop of leftovers, and a chopping of some veg, a grating of some cheddar and this delicious thing was born.  If you have leftover potato wedges it is very, very easy - but they are optional, or you could boil and chop potatoes to add anyway.

Olive oil
onion
mushrooms
red pepper
frozen peas
cold leftover potato wedges
eggs
cheddar

1.  Sautee chopped onion in olive oil.
2.  Chop the rest of the veg and add them to the onions, then chuck in a handful of frozen peas, stir around until warmed through.
3.  Whisk eggs lightly with a fork and pour onto the vegetables.  Turn the heat down and "fry" gently for about 4 minutes.  Turn the oven on to about 180C.
4.  Grate the cheese and sprinkle over the eggs.
5.  Move the pan to the oven for 10 minutes. The cheese should be bubbling and golden, and the egg will be set through without going dry.
6.  Serve, scoff ... if you are more organised than me you could have a lovely green salad alongside.