Canteen = Everyday

This recipe makes a yummy hot breakfast or can be part of a lunch or dinner meal. It is a great way to use up leftover vegetables such as potato, onion, tomato, peas, broccoli, capsicum or pumpkin. If you don’t have leftovers, simply chop some of your favourite vegetables into small pieces and steam or microwave them first.

Makes 4-5 serves


4 eggs
1 tablespoon margarine
2 cups cooked vegetables


Small mixing bowl
Large frypan
Measuring cups and spoons


Chop vegetables into small pieces
Use a fork to beat the eggs
Melt the margarine in a pan over medium heat
Stir in vegetables
Add the beaten eggs, turn down the heat
Cook gently over low heat until the egg mixture is firm

Serving suggestions:

Great with chopped parsley or other herbs folded through
Add extra eggs and extra vegetables if feeding lots of hungry tummies!
Serve smaller serves with a side salad and\or a crusty wholemeal roll
Serve on top of toasted Turkish bread

Recipe from the Kids in the Kitchen Cookbook, Health Dept WA

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